Anybody know the recipe for Applebee's Chicken Fajita Roll-ups??

I simply adore these and since the closet Applebee's is more than 50 miles away, it's going to be awhile before I eat one.





I love the Mexi-Ranch dip that they serve with it too.





Many Thanks!Anybody know the recipe for Applebee's Chicken Fajita Roll-ups??
Hello Jen,





I have found the exact recipie for you, click on the link below.





Hope this helps and you have a wonderful meal.





Pamela





http://www.homegourmetcooking.com/Appleb鈥?/a>Anybody know the recipe for Applebee's Chicken Fajita Roll-ups??
Applebee's Chicken Fajita Roll-ups





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 jack cheese





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.





Recipe: Mexi-Ranch Dip (like Applebee's)





The recipe is:





3 cups Reduced fat Ranch dressing


2 cups Pace Picante Sauce (medium)


1 cup water
Ingredients: 1pound chicken tenders


1/4cup lime juice


4cloves garlic, minced, divided


Nonstick cooking spray


1red bell pepper, sliced


1green bell pepper, sliced


1yellow bell pepper, sliced


1large red onion, cut into 1/4-inch-thick slices


1/2teaspoon ground cumin


1/4teaspoon salt


1/4teaspoon ground red pepper


8(8-inch) flour tortillas, warmed


Salsa (optional)








Preparation: 1.Combine chicken, lime juice and 2 cloves garlic in medium bowl; toss to coat. Cover and marinate 30 minutes in refrigerator, stirring occasionally.


2.Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken mixture; cook and stir 5 to 7 minutes or until chicken is browned and no longer pink in center. Remove chicken from skillet. Drain excess liquid from skillet, if necessary; discard.


3.Add bell peppers, onion and remaining 2 cloves garlic to skillet; cook and stir about 5 minutes or until vegetables are tender. Sprinkle with cumin, salt and red pepper. Return chicken to skillet; cook and stir 1 to 2 minutes.


4.Fill tortillas with chicken mixture. Serve with salsa and garnish, if desired.
yes hold on..i have to get it





ok.... take a fajita, put chicken in it that has been tossed around in a pan full of a special applebees sause, add a little pepper. then, u can put any type of thing like lettuce on it. Last, roll it up!





My advice, experiment.
Mexican Chicken Wrap * Chicken Fajita * Applebee's Copycat


Recipe #2299922 ratings


Here's a south-of-the-border lunch or snack





4 servings 4 tortillas 15 min 5 min prep


Change to: tortillas US Metric


3/4 cup salsa (mild or hot)


1/2 cup mayonnaise


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 tomatoes





Not the one? See other Mexican Chicken Wrap * Chicken Fajita * Applebee's Copycat Recipes


%26lt; 15 mins Snacks


Tex-Mex Snacks


Shrimp Snacks


High Protein Snacks


Picnic Snacks


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.











dip


1 tablespoon salsa


3 tablespoons ranch dressing
I can almost guarantee that you will not find the exact recipe on the Internet. Applebees would stupidly lose money if they put out the recipe due to people like you - Go out to the store and buy the required items to cook and eat their products instead of going there directly to purchase it.





However, I'm sure there are recipes out there that are very similar, and are almost as good *, but you will not find the exact recipe on the internet.





* -- No recipe released on the internet is as good as actually going to the restaurant and eating it there. They always have something extra to give it that kick everybody loves.





EDIT: I stand corrected. Applebees is very stupid for making this move. They will lose money from you and many others.