Shelly's Recipe

CHICKEN FAJITA ROLLUP

Category: Sandwiches

Marinade:
2 cups water
1/3 cup soy sauce
3 tbsp sugar
2 tbsp salt and white vinegar
1 tbsp ground chipotle pepper (or 1 1/2 tsp ground cayenne pepper)
2 tsp hickory smoke flavoring, paprika and garlic powder
1 tsp onion powder and black pepper
4 chicken breast fillets

Mexi-ranch Dipping Sauce:
1/2 cup mayonnaise
2 tbsp minced onion and diced tomato
1 tbsp buttermilk and white vinegar
2 tsp minced fresh cilantro
1 tsp canned green chili pepper
¾ tsp paprika
1/2 tsp granulated sugar
1/4 tsp salt
Pinch dried dill weed, cumin and cayenne pepper

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

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

The chicken needs to marinate for 2 hours, so make the marinade first by combining the 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 nicely while parked in the fridge.

The Pico de Gallo will also develop nicely in the fridge. Combine all those ingredients, then cover and chill it as well. When you're ready to make your roll-ups, preheat your 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 tbsp 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, and 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 on the side. Serves 4