Chicken Fajita Rollups Food

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!

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.

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.

CHICKEN FAJITA

Steps:

• Note: Can replace garlic clove with 1/8 tsp of garlic powder. Veggies are optional.
• Toppings: Salsa, sour cream, shredded cheese, chopped tomatoes.
• Slice meat into thin strips.
• In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot hepper flakes, black pepper and salt.
• Add meat, and stir to coat the meat well. Let sit to marinate (works well overnight in the fridge).
• Chop veggies into strips.
• In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
• Throw in veggies and sautee until well done and remove from skillet.
• Add meat to skillet, cook, stirring for 3-4 minutes or until they lose their red color (for beef).
• Add veggies back in and cook for a couple more minutes.
• Remove from heat and serve.