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Applebee's Chicken Fajita Rollup Recipe

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This recipe for Applebee's Chicken Fajita Rollup, by , is from The Normile Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chandra Normile



2 cups water
⅓ cup soy sauce
3 Tbsp sugar
2 Tbsp salt
2 Tbsp white distilled vinegar
1 Tbsp ground Chipotle pepper (or 1 tsp ground cayenne pepper)
2 tsp hickory smoke flavoring
2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper

4 chicken breast fillets

Mexi-ranch dipping sauce

cup mayonnaise
2 Tbsp minced onion
2 Tbsp diced tomato
1 Tbsp buttermilk
1 Tbsp white distilled vinegar
2 tsp minced fresh cilantro
1 tsp canned green chile pepper
tsp paprika
tsp granulated sugar
pinch dried dill weed
pinch cumin
pinch cayenne pepper

Pico de Gallo

2 medium tomatoes, diced
⅓ cup diced red onion
1 jalapeno, seeded and diced
2 tsp lime juice
2 tsp minced fresh cilantro
tsp salt
tsp ground black pepper

4 large flour tortillas
1 cup fancy shredded cheddar cheese
1 cup fancy shredded Monterey jack cheese
4 cups shredded iceberg lettuce

1. The chicken needs to marinate for 2 hrs, so make the marinate first by combining the ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to the marinade, cover and chill for 2 hrs. Don't let the chicken marinate for much more that that or it could get tough.

2. While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well then cover and chill. This will allow all the flavors to develop nicely while parked in the friedge.

3. The pico de gallo will also develop nicely in the fridge. Combine all those ingredients, then cover and chill it as well.

4. When you're ready to make your roll-ups, preheat your grill to medium/high heat. Grill the chicken breast for 4-7n minutes per side or until done.

5. Build each roll-up by first layering a large flour tortilla in a large skillet over low heat. Sprinkle about cup of the combined cheeses over the surfeace of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1 cup of shredded lettuce in the strip across the center of the tortilla followed by about 3 Tbsp of pico de gallo. Slice one grilled chicken breast into bite size chunks and arrange the chunks on the lettuce. Fold the ends of the tortilla over the fillings then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce on the side.

Personal Notes:
Personal Notes:
This is very good but takes a long time if you make everything.




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