Applebees Chicken Fajita Rollups Food

APPLEBEE'S CHICKEN FAJITA ROLLUPS RECIPE

Steps:

• Place each tortilla shell on a separate microwave safe plate.
• Place 1/2 of the chicken and cheese in the center of each tortilla.
• Place plates, one at a time, in the microwave. Microwave, watching closely, just long enough to melt the cheese. Repeat with second plate.
• Quickly add lettuce, tomatoes, pico de gallo and Mexi-Ranch Dressing to each, to taste.
• Fold like a burrito. Slice in half.
• Serve remaining dressing on the side for dipping.

APPLEBEES CHICKEN FAJITA ROLLUP

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.

CHICKEN FAJITA ROLLUPS

Steps:

• Mix the ingredients listed for the marinade. Make sure the sugar has been stirred until dissolved. Add the chicken breasts in bowl with the marinade. Marinate the chicken for 2 hours in a covered bowl.
• While the chicken marinates, make the dipping sauce by combining the dipping sauce ingredients. Stir well and chill in covered bowl.
• Combine the ingredients listed for the pico de gallo. Chill in covered bowl as well, so the flavors mingle!
• Build each roll-up with a large tortilla in a large skillet with low heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla.
• When the cheese begins to melt, take the tortilla out of the pan. Sprinkle about 1 c of shredded lettuce in a strip across the tortilla center, followed by about 3 Tbsp of the pico de gallo.
• Slice one grilled chicken breast into bite-sized 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 dipping sauce.

MEXICAN CHICKEN WRAP * CHICKEN FAJITA * APPLEBEE'S COPYCAT

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.