This is my husband's absolute favorite from Applebee's. He orders it every time we get a chance to go there. I found this on the Internet some time ago but we hadn't made it until last night. Let me tell you it is amazing. His review was that it was just like the restaurant except the sauce was too sweet. I liked ours better. We will most definitely be making this again.
Applebee's
Chicken Fajita Rollup
by Todd Wilbur
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Menu Description: "A large flour tortilla topped with
melted Monterey Jack and cheddar cheeses, grilled chipotle chicken, shredded lettuce and pico de gallo. Rolled, sliced and
served with a Mexi-ranch dipping
sauce"
Take Applebee's delicious chicken chipotle fajita
recipe and wrap it up in a large flour tortilla with lettuce, cheeses and a
simple pico de gallo and
you've got an awesome meal. The dipping sauce clone here is made with just a
little buttermilk, but if you don't want to buy a whole carton of buttermilk
just to use a tablespoon of it for this recipe, that's okay. Just substitute the
regular milk you've got sitting in the fridge.
For the marinade it's best to use the ground chipotle
pepper (smoked red jalapeno) made by McCormick. If you can't find it, cut the
amount in half and use cayenne pepper. You'll need to half it since cayenne is
much hotter than chipotle. For the cheeses, many major
brands make a cheddar/monterey blend that will work
just fine if you'd rather do that than buy the cheeses separately.
Marinade
2 cups
water
1/3 cup soy
sauce
3 tablespoons
sugar
2 tablespoons
salt
2 tablespoons white distilled
vinegar
1 tablespoon ground chipotle pepper
(or 1 1/2 tsp.
ground cayenne pepper)
2 teaspoons hickory smoke
flavoring
2 teaspoons
paprika
2 teaspoon garlic
powder
1 teaspoon onion
powder
1 teaspoon ground black
pepper
4 chicken breast
fillets
Mexi-ranch
Dipping Sauce
1/2 cup mayonnaise
2 tablespoons minced onion
2 tablespoons diced tomato
1 tablespoon buttermilk
1 tablespoon white distilled
vinegar
2 teaspoons minced fresh
cilantro
1 teaspoon canned green chile pepper
3/4 teaspoon paprika
1/2 teaspoon granulated
sugar
1/4 teaspoon salt
pinch dried
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 teaspoons lime
juice
2 teaspoons minced fresh
cilantro
1/4 teaspoon
salt
1/4 teaspoon ground black
pepper
4 large flour
tortillas
1 cup fancy shredded cheddar
cheese
1 cup fancy shredded
monterey
4 cups shredded iceberg
lettuce
1. 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.
2. 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.
3. The pico de gallo will also develop
nicely in the fridge. Combine all those ingredients, then cover and chill it as
well..
4. 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.
5. 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 dipping sauce on the side.
(http://www.topsecretrecipes.com)
