Mexican Chicken Wrap Chicken Fajita Applebees Copycat Recipes
APPLEBEES CHICKEN FAJITA ROLLUP
Todd Wilbur's recipe for Applebees Chicken Fajita Rollup. (Love ya, Todd!) The Menu Description: "A large flour tortilla topped with melted Monterey Jack and cheddar cheeses, grilled chipotle chicken, shredded lettuce and pico de gallo. Rolled, sliced and served with a Mexi-Ranch dipping sauce. Recipe created by Todd Wilbur www.TopSecretRecipes.com.
Provided by gailanng
Categories Chicken Breast
Time 2h14m
Yield 4 serving(s)
Number Of Ingredients 36
Steps:
- Note: (A maximum of 2 hour) marinating required, so allow for time.
- Comgine the marinade ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to the marinade, cover and chill for 2 hours. Don't let the chicken marinate for much more than that or it could get tough.
- 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.
- Combine pico de gallo ingredients; cover and chill.
- To complete the fajita rollups, preheat grill to medium/high heat. Grill the chicken breast for 4 to 7 minutes per side or until done.
- Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface 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 a strip across the center of the tortilla, followed by about 3 tablespoons of pico de gallo. Slice one grilled chicken breast into bite-size chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, 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 Mexi-Ranch dipping sauce on the side.
MEXICAN CHICKEN WRAP * CHICKEN FAJITA * APPLEBEE'S COPYCAT
Here's a south-of-the-border lunch or snack, compliments of *All You* (a new magazine). Use less or more hot sauce depending on how much SpIcE you like!
Provided by Debber
Categories Lunch/Snacks
Time 15m
Yield 4 tortillas, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix salsa and mayo; set aside.
- Preheat oven to 350; arrange tortillas on two baking sheets; sprinkle with cheese; bake for five minutes (cheese melts).
- While that's cooking, warm oil in large skillet on medium-high; add chicken, sauce and salt and stir-fry until cooked through.
- Place tortillas on counter, top with lettuce, chicken, tomatoes; roll up, cut in half and serve with the mayo-salsa dip.
- OPTIONS: Black or green olives.
- SUBSTITUTIONS: Crab or shrimp instead of chicken, romaine lettuce for the iceberg, Monterey Jack for the Cheddar, corn instead of flour tortillas.
Nutrition Facts : Calories 560.2, Fat 32.9, SaturatedFat 12.2, Cholesterol 52.1, Sodium 1261, Carbohydrate 49.4, Fiber 3.9, Sugar 6.8, Protein 18.1
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