Chicken Fajita Roll-Ups

While in college and for several years afterwards, I worked at Applebee's in Dubuque, Iowa. My favorite food to order at the end of my shift was a Chicken Fajita Roll-Up. After moving to Amarillo I decided to recreate my favorite dinner treat.

I made this roll-ups for our dinner gathering this week and thought I'd share the recipe I've developed. Perhaps someday I'll remember to use a camera to document the steps PW style.

Chicken Fajita Roll-ups
The recipe may for these may seem a bit complicated, but it's really not. Divide the tasks into 4 parts.

Step 1: Marinate the Chicken
Fajita Chicken Marinade Recipe
2 cups Water
1/3 cup soy sauce
3 Tablespoons Sugar
2 Tablespoons Salt
2 Tablespoons White Distilled Vinegar
1 Tablespoon Ground Chipotle Pepper
2 teaspoons Hickory Smoke Flavoring (Liquid Smoke)
2 teaspoons Garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper

Marinate 4 chicken breasts in marinade for no longer than 2 hours. (I also use chicken tenders instead of chicken breasts).

Step 2: Prepare the Pico de Gallo
2 medium tomatoes, diced
1/3 cup diced red onion
1 jalapeno, seeded and diced
2 teaspoons lime juice
2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Combine all ingredients and chill until ready to build roll-ups.

Step 3: Prepare the Mexi Ranch Dipping Sauce
(this is essential to the enjoyment of the wrap - do not skip!)
1/2 cup mayo
2 Tablespoons minced onion
2 Tablespoons diced tomato
1 Tablespoon buttermilk (or milk)
1 Tablespoon White distilled vinegar
2 teaspoons minced fresh cilantro
1 teaspoon (or more!) canned green chile peppers
3/4 teaspoon paprika
1/2 teaspoon sugar
1/4 teaspoon salt
healthy pinch dried dillweed
healthy pinch cumin
healthy pinch cayenne pepper

Combine all ingredients and chill.

Step 4: Prepare Chicken Wraps

1. Grill marinated chicken (I use our George Foreman Grill).
2. Cut chicken into bite size pieces.
3. Heat tortilla on grill pan. Melt a handful of cheese on the tortilla (I use a Mexican Shredded 4 Cheese blend). Add chicken. Once cheese is melted remove from heat.
4. Top meat and cheese with pico de gallo and shredded lettuce. Roll wrap. Slice on diagonal.
5. Serve with homemade mexi ranch.
6. Enjoy!

At Wednesday night's dinner, Bryan shared that this was one of the meals that I had made for him when we first started dating. He shared with his friends that if this is how I cooked - I was probably a pretty good catch. :)

And a final note, if you serve the wrap with french fries (this would be a good idea!) Mexi Ranch is a fabulous dip for your hot french fries.