Mexican Chicken Wrap Chicken Fajita Applebees Copycat Recipes

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MEXICAN CHICKEN WRAP * CHICKEN FAJITA * APPLEBEE'S COPYCAT

Here's a south-of-the-border lunch or snack, compliments of *All You* (a new magazine). Use less or more hot sauce depending on how much SpIcE you like!

Provided by Debber

Categories     Lunch/Snacks

Time 15m

Yield 4 tortillas, 4 serving(s)

Number Of Ingredients 10



Mexican Chicken Wrap * Chicken Fajita * Applebee's Copycat image

Steps:

  • In a small bowl, mix salsa and mayo; set aside.
  • Preheat oven to 350; arrange tortillas on two baking sheets; sprinkle with cheese; bake for five minutes (cheese melts).
  • While that's cooking, warm oil in large skillet on medium-high; add chicken, sauce and salt and stir-fry until cooked through.
  • Place tortillas on counter, top with lettuce, chicken, tomatoes; roll up, cut in half and serve with the mayo-salsa dip.
  • OPTIONS: Black or green olives.
  • SUBSTITUTIONS: Crab or shrimp instead of chicken, romaine lettuce for the iceberg, Monterey Jack for the Cheddar, corn instead of flour tortillas.

Nutrition Facts : Calories 560.2, Fat 32.9, SaturatedFat 12.2, Cholesterol 52.1, Sodium 1261, Carbohydrate 49.4, Fiber 3.9, Sugar 6.8, Protein 18.1

3/4 cup salsa (mild or hot)
1/2 cup sour cream (softened) or 1/2 cup cream cheese (softened)
4 (10 inch) flour tortillas
1 1/2 cups grated cheddar cheese
1 tablespoon oil
2 cups chicken meat
1 1/2 teaspoons hot sauce (you decide)
salt, to taste
2 cups finely chopped iceberg lettuce
1 cup chopped tomato

MEXICAN GRILLED CHICKEN WRAP RECIPE - (4.6/5)

Provided by á-30663

Number Of Ingredients 10



Mexican Grilled Chicken Wrap Recipe - (4.6/5) image

Steps:

  • Heat grill to medium heat. Combine grilled and chopped chicken breasts, coleslaw blend, shredded cheese, tomatoes, ranch dressing, lime juice and chili powder. Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turning occasionally. Serve topped with salsa and sour cream.

1 pound boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend, cabbage slaw mix
1/2 cup Kraft Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
1/4 cup Kraft Classic Ranch dressing
1 tablespoon lime juice
1 teaspoon chili powder
4 (10 inch) whole wheat tortillas
1/2 cup Taco Bell Thick and Chunky Mild Salsa
1/4 cup sour cream

APPLEBEES CHICKEN FAJITA ROLLUP

Todd Wilbur's recipe for Applebees Chicken Fajita Rollup. (Love ya, Todd!) The 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. Recipe created by Todd Wilbur www.TopSecretRecipes.com.

Provided by gailanng

Categories     Chicken Breast

Time 2h14m

Yield 4 serving(s)

Number Of Ingredients 36



Applebees Chicken Fajita Rollup image

Steps:

  • Note: (A maximum of 2 hour) marinating required, so allow for time.
  • Comgine the marinade 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.
  • Combine pico de gallo ingredients; cover and chill.
  • To complete the fajita rollups, preheat 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 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 Mexi-Ranch dipping sauce on the side.

2 cups water
1/3 cup soy sauce
3 tablespoons sugar
2 tablespoons salt
2 tablespoons white distilled vinegar
1 tablespoon ground chipotle chile pepper
2 teaspoons hickory liquid smoke
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
4 boneless skinless chicken breasts, trimmed
1/2 cup mayonnaise
2 tablespoons minced onions
2 tablespoons diced tomatoes
1 tablespoon buttermilk
1 tablespoon white distilled vinegar
2 teaspoons minced fresh cilantro
1 teaspoon canned green chili pepper
3/4 teaspoon paprika
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1 pinch dried dill weed
1 pinch cumin
1 pinch cayenne pepper
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 shredded cheddar cheese
1 cup shredded monterey jack cheese
4 cups shredded iceberg lettuce

TEX-MEX CHICKEN WRAPS

Mix things up at lunchtime with Tex-Mex Chicken Wraps. These Tex-Mex chicken wraps include grilled chicken breasts, cabbage slaw mix, shredded cheese, grape tomatoes and more! Dip your wrap in salsa or sour cream for added flavor.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 10



Tex-Mex Chicken Wraps image

Steps:

  • Heat grill to medium heat.
  • Combine first 7 ingredients.
  • Spoon chicken mixture down centers of tortillas. Fold in both sides of each tortilla, then roll up burrito style.
  • Grill, seam sides down, 8 to 9 min. or until golden brown on both sides, turning occasionally. Serve topped with salsa and sour cream.

Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g

1 lb. boneless skinless chicken breasts, grilled, chopped
1-1/2 cups coleslaw blend (cabbage slaw mix)
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
1/4 cup KRAFT Classic Ranch Dressing
1 Tbsp. lime juice
1 tsp. chili powder
4 whole wheat tortillas (10 inch)
1/2 cup TACO BELL® Thick & Chunky Mild Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

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