Baked Chicken Fajita Roll Ups Food

CHICKEN FAJITA ROLL-UPS

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 1 min. Add peppers; cook and stir 8 min. or until chicken is done and peppers are crisp-tender. Remove from heat. Stir in salsa and dressing.
• Spoon chicken mixture down centers of tortillas; top with cheese and lettuce.
• Roll up tightly. Cut in half.

BAKED CHICKEN FAJITA ROLL-UPS

Steps:

• In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
• For the chicken breasts, if you purchased pre-sliced chicken cutlets then skip to the next step. If using chicken breasts, slice them longways into 2 even slices and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness of about ¼ inch.
• Place chicken cutlets into a large resealable freezer bag and pour marinade over top, making sure they are completely coated. Allow chicken to marinate for a minimum of one hour to overnight.
• Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet, roll up and secure with a toothpick. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.
• Brush tops of chicken with remaining marinade and bake, uncovered, at 375 for about 25 to 30 minutes or until the juices run clear. Serve and enjoy!

BAKED CHICKEN FAJITAS

Steps:

• In a 13x9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat. , Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold or roll tortillas to serve. Serve with toppings as desired.

BAKED CHICKEN FAJITA ROLL-UPS RECIPE

Steps:

• In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside. For the chicken breasts, if you purchased pre-sliced chicken cutlets then skip to the next step. If using chicken breasts, slice them longways into 2 even slices and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness of about ¼ inch. Place chicken cutlets into a large resealable freezer bag and pour marinade over top, making sure they are completely coated. Allow chicken to marinate for a minimum of one hour to overnight. Saute the pepper and onion strips until they begin to soften. Season lightly with cumin, salt and pepper. Once chicken has marinated, season both sides with salt and pepper, evenly place bell pepper and onion slices in the middle of the chicken cutlet, roll up and secure with a toothpick. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish. Brush tops of chicken with remaining marinade, top with grated cheddar cheese, and bake, uncovered, at 375 for about 25 to 30 minutes or until the juices run clear. Serve with salsa on the side and enjoy!

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.

STEAK FAJITA ROLLS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Heat a large ovenproof skillet over medium heat and add the oil. Sauté the onion, garlic, and bell peppers until soft, about 5 minutes.
• Combine the chili powder, paprika, cayenne, cumin, garlic powder, oregano, salt, and pepper in a dish, and use the mixture to season the flank steak with on both sides. Lay the steak flat on a cutting board with the grain running up and down. Place the sautéed onions and peppers in the middle of the steak, leaving an inch or so on both ends. Cover the onions and peppers with a layer of cheese.
• Tightly roll up the meat from left to right; this will ensure that you cut against the grain when you slice the meat. Stick toothpicks through the sides of the roll to help it hold its shape and use a sharp knife to cut in between the toothpicks.
• Return the skillet to high heat, add the steak, and sear until a nice crust has developed, about 3 minutes. Flip and repeat with the other side. Transfer the skillet to the oven and bake for 10 minutes, or until cooked to your preference.
• Enjoy!