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Applebee's Chicken Fajita Rollup

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Make your own Applebee's Chicken Fajita Rollup at home with this easy to follow recipe. This dish is fun to make, so grab to kids and make cooking a family event!

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Rate this recipe 4.3/5 (9 Votes)
Applebee's Chicken Fajita Rollup 1 Picture

Ingredients

  • MARINADE:
  • 4 large flour tortillas
  • 1 cup fancy shredded cheddar cheese
  • 1 cup fancy shredded Monterey jack cheese
  • 4 cup shredded iceberg lettuce
  • 2 cups water
  • 1/3 cups soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons salt
  • 2 tablespoons white distilled vinegar
  • 1 tablespoon ground chipotle pepper (or 1/2 teaspoon ground cayenne pepper)
  • 2 teaspoons hickory smoke flavoring
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • MEXI-RANCH DIPPING SAUCE:
  • 1/2 cup mayonnaise
  • 2 tablespoons minced onion
  • 2 tablespoons diced tomato
  • 1 tablespoons buttermilk
  • 1 tablespoon white distilled vinegar
  • 2 teaspoon minced fresh cilantro
  • 1 teaspoon canned green chile peppers
  • 3/4 teaspoon paprika
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • Pinch dried dill weed
  • Pinch cumin
  • Pinch cayenne pepper
  • PICO DE GALLO:
  • 2 medium tomatoes, diced
  • 1/3 cup red onion, diced
  • 1 jalapeño, seeded, diced
  • 2 teaspoons lime juice
  • 2 teaspoons cilantro, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Details

Adapted from topsecretrecipes.com

Preparation

Step 1

Combine the ingredients for the marinade in a medium bowl. Stir well until sugar is dissolved. Add four chicken breasts to the marinade, cover and chill for two hours.

While the chicken is marinating, prepare the dipping sauce by combining the ingredients. Stir well and chill. Follow these same steps to make the pico de gallo.

Once the chicken is ready, grill the chicken on medium to high heat, cooking the breasts for four to seven minutes on each side, or until it is done.

Build the roll-ups by laying a large tortilla in a large skillet over heat. Sprinkle about a half a cup of the combined cheeses over 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 three tablespoons of pico de gallo, and then shredded lettuce. Slice one grilled chicken breast into bite-size chunks and place on top of 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 dipping sauce.

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