Recipe: Applebee's Chicken Fajita Rollups (wraps)

Applebee's Chicken Fajita Rollups

Marinade:
2 cups water
1/3 cup soy sauce
3 Tbsp sugar
2 Tbsp salt
2 Tbsp white vinegar
1 Tbsp ground chipotle pepper or 1 1/2 tsp ground cayenne
2 tsp hickory smoke flavoring
2 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper

4 chicken breast fillets

Mexi-Ranch Dipping Sauce:
1/2 cup mayo
2 Tbsp minced onion
2 Tbsp diced tomato
1 Tbsp buttermilk
1 Tbsp white distilled vinegar
2 tsp minced fresh cilantro
1 tsp canned green chiles pepper
3.4 t paprika
1/2 tsp white granulated sugar
pinch of dill weed
pinch cumin
pinch cayenne pepper

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

4 large flour tortillas
1 cup fancy shredded cheddar cheese
1 cup fancy shredded Monterey jack cheese

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.