Applebee's Chicken Fajita Rollup Recipe

Table of Contents

If you’re looking for a new recipe for your family, this one is really easy to make. Applebees has done something very cool with their Chicken Fajitas, they’ve created a Chicken Fajita Rollup. It’s a specially designed wrap made from a flour tortilla and a chicken breast, folded in half and then rolled up. The chicken breast is cut in strips, and the tortilla is wrapped around this, making a great snack or appetizer.

This recipe is a copycat of the chicken fajita rollup from Applebee’s. It comes together in just 20 minutes and can be served as an appetizer or main dish. It’s almost impossible to beat. This recipe is simple to make, but it’s also delicious!

The Chicken Fajitas at Applebee’s aren’t your typical Fajitas when it comes to flavour. They come loaded with amazing flavours and spice combinations that will make you and your friends and family think you’re in a food coma in no time. These Fajitas are also bursting with fresh, flavorful chicken and they’re stuffed exclusively with the best quality chicken breast that you can find anywhere.

How To Make Applebee’s Chicken Fajita Rollup

The Applebee’s Chicken Fajita Rollup Recipe is a great way to spice up your dinner this week! It only takes 15 minutes and includes all of the classic Mexican flavours – peppers, onion, tomato, cilantro and spices. Plus it’s low in carbs and high in protein so you can enjoy it guilt-free!

Ingredients

For The Marinade

4 chicken breast fillets
Water, 2 cups
Soy sauce, 1/3 cup
Sugar, 3 tablespoons
Salt, 2 tablespoons
White vinegar (distilled), 2 tablespoons
Ground chipotle pepper, 1 tablespoon
Hickory smoke flavouring, 2 teaspoons
Paprika, 2 teaspoons
Garlic powder, 2 teaspoon
Onion powder, 1 teaspoon
Ground black pepper, 1 teaspoon

For The Mexi-Ranch Dipping Sauce

Mayonnaise, 1/2 cup
Onion (minced), 2 tablespoons
Tomato (diced), 2 tablespoons
Buttermilk, 1 tablespoon
White vinegar (distilled), 1 tablespoon
Fresh cilantro (minced ), 2 teaspoons
Green chile pepper (canned), 1 teaspoon
Paprika, 3/4 teaspoon
Granulated sugar, 1/2 teaspoon
Salt, 1/4 teaspoon
Dried dill weed, 1 pinch
Cumin, 1 pinch
Cayenne pepper, 1 pinch

Pico de Gallo

Medium tomatoes (diced), 2
Red onion (diced), 1/3 cup
1 jalapeno (seeded and diced)
Lime juice, 2 teaspoons
Fresh cilantro (minced), 2 teaspoons
Salt, 1/4 teaspoon
Ground black pepper, 1/4 teaspoon
Large flour tortillas, 4
Shredded cheddar cheese (fancy), 1 cup
Shredded Monterey jack cheese (fancy), 1 cup
Shredded iceberg lettuce, 4 cups

Instructions

Step 1

For the marinade, combine all the ingredients in a medium bowl and mix for 2 hours. Once the sugar is dissolved, stir well. Place four chicken breasts in the marinade, cover, and chill for two hours. The chicken shouldn’t be marinated for longer than 2 hours or it might become tough.

Step 2

To make the dipping sauce, add all the ingredients to a medium bowl. Combine well, then chill. This will allow the flavours to develop beautifully while kept in the refrigerator.

Step 3

In order to prepare pico de gallo, combine all of the ingredients, then cover and chill it.

Step 4

Prepare the grill for medium/high heat when you’re ready to make the roll-ups. Place the chicken breast over the grill for 4 to 7 minutes per side or until cooked through.

Step 5

To assemble each roll-up, heat a large skillet over low heat and lay a large flour tortilla on top. While the tortilla is heating, sprinkle about 1/2 cup of the cheese mixture on top.

Step 6

Remove the tortilla from the pan when the cheese begins to melt. Place about 1 cup of shredded lettuce in a strip across the centre of the tortilla, followed by approximately 3 tablespoons of pico de gallo.

Step 7

On top of the lettuce, arrange a grilled chicken breast sliced into bite-sized chunks. To roll the tortilla, fold over the ends of the tortilla and roll from the bottom up. Serve the roll-up with the dipping sauce on the side and cross the centre diagonally.