↞ recipe box start page
Category: Sandwiches
Prep Time: Cook Time: Total Time:
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
view more member recipes
CHICKEN FAJITA ROLLUP
view my recipes
print
save
Category: Sandwiches
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Muenster Rollup
by sgre52160
1 1/2 cups shredded muenster cheese 1 cup cooked shrimp 1/4 cup sliced green onions 2 eggs 1/4 tsp salt 1/8 tsp pepper 1 (8 oz) pkg refrigerated crescent rolls 1 tbsp butter, melted Stir t
by sgre52160
1 1/2 cups shredded muenster cheese 1 cup cooked shrimp 1/4 cup sliced green onions 2 eggs 1/4 tsp salt 1/8 tsp pepper 1 (8 oz) pkg refrigerated crescent rolls 1 tbsp butter, melted Stir t
Easy Chocolate Rollup
by madrose76
1/4 c. butter 1 c. chopped pecans 1 1/3 c. flaked coconut 1 can (15oz) sweetened condensed milk 3 eggs 1/4 tsp salt 1 c. sugar 1/4 tsp soda 1/3 c. cocoa 2/3 c. flour 1/3 c. water 1 tsp vani
by madrose76
1/4 c. butter 1 c. chopped pecans 1 1/3 c. flaked coconut 1 can (15oz) sweetened condensed milk 3 eggs 1/4 tsp salt 1 c. sugar 1/4 tsp soda 1/3 c. cocoa 2/3 c. flour 1/3 c. water 1 tsp vani
Chicken Fajita Dip
by sgre52160
2 (8 oz) pkg cream cheese, softened 1 pkg taco seasoning 2 cups chopped Chicken Fajita meat 1 bottle taco sauce 2 cups +/- shredded cheddar cheese Chopped lettuce Chopped/seeded tomatoes
by sgre52160
2 (8 oz) pkg cream cheese, softened 1 pkg taco seasoning 2 cups chopped Chicken Fajita meat 1 bottle taco sauce 2 cups +/- shredded cheddar cheese Chopped lettuce Chopped/seeded tomatoes
Chicken Fajita
by sgre52160
2 lbs boneless chicken or meat 1 large bunch fresh cilantro, chopped 2 cloves garlic, diced 2 tbsp sugar 4 limes 1 tbsp ground cumin 1/2 tsp paprika 1/4 tsp chili flakes 1/2 tsp ground pepper
by sgre52160
2 lbs boneless chicken or meat 1 large bunch fresh cilantro, chopped 2 cloves garlic, diced 2 tbsp sugar 4 limes 1 tbsp ground cumin 1/2 tsp paprika 1/4 tsp chili flakes 1/2 tsp ground pepper
Chicken Fajita Quesadillas
by sgre52160
1/2 lb. boneless skinless chicken breasts, cut into thin strips 1 green or red pepper, cut into strips 1/2 cup sliced onions 1/2 cup salsa 1/2 cup drained canned black beans, rinsed 6 flour torti
by sgre52160
1/2 lb. boneless skinless chicken breasts, cut into thin strips 1 green or red pepper, cut into strips 1/2 cup sliced onions 1/2 cup salsa 1/2 cup drained canned black beans, rinsed 6 flour torti
view more member recipes
related CDKitchen recipes
Chicken Fajita Marinade
Chicken Fajita Quesadillas
Cheesy Fajita Meatballs
Denny's Chicken Fajita Breakfast Skillet
Bennigan's Chicken Quesadilla