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, roll it up in a large flour tortilla with lettuce, cheeses and
fresh pico de gallo and you’ve got a meal to wrap your hands around. The Mexi-ranch dipping sauce is the perfect
creamy compliment for this recipe and you can use what’s left over for a dressing on your next salad. The sauce is
actually just a kicked-up ranch dressing recipe that includes a small amount of buttermilk in the ingredients list. But if you don’t want to buy a whole carton of buttermilk to use just a tablespoon for this recipe, that’s okay. Substitute the regular moo juice you’ve got sitting in the fridge. For the spicy marinade it’s best to use ground chipotle pepper
(dried smoked red jalapeno) made by McCormick. If you can’t find that stuff, cut the amount in half and use cayenne
pepper For the cheeses, many major brands make a Cheddar/Jack blend that will work great here if you’d rather not buy the cheeses separately That’s helpful if you’re about to tip the limit for the express lane checkout line.

Serves 4.

INGREDIENTS

FOR MARINADE:

• 2 cups water
• ⅓ cup soy sauce
• 3 tablespoons granulated sugar
• 2 tablespoons salt
• 2 tablespoons white vinegar
• 1 tablespoon ground chipotle pepper (or 1½ teaspoons 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 skinless chicken breast fillets

FOR MEXI-RANCH DIPPING SAUCE:

• ½ cup mayonnaise
• 2 tablespoons minced onion
• 2 tablespoons diced tomato
• 1 tablespoon buttermilk
• 1 tablespoon white vinegar
• 2 teaspoons minced fresh cilantro
• 1 teaspoon canned chopped mild green chiles
• ¾ teaspoon paprika
• ½ teaspoon granulated sugar
• ¼ teaspoon salt
• pinch dried dill weed
• pinch ground cumin
• pinch cayenne pepper

FOR PICO DE GALLO:

• 2 medium tomatoes, diced
• ⅓ cup diced red onion
• 1 jalapeno, seeded and diced
• 2 teaspoons lime juice
• 2 teaspoons minced fresh cilantro
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

OTHER INGREDIENTS:

• 4 large flour tortillas
• 1 cup fancy shredded Cheddar cheese
• 1 cup fancy shredded Monterey Jack cheese
• 4 cups shredded iceberg lettuce

INSTRUCTIONS

1. In a medium bowl, combine all the ingredients for the marinade. Stir well until the sugar has dissolved.
2. Add four chicken breasts to the marinade, cover, and chill for 2 hours.
3. While the chicken marinates, prepare the dipping sauce by combining all the ingredients in a medium bowl. Stir well then cover and chill.
4. Prepare the pico de gallo by combining all the ingredients in a bowl. Cover and chill.
5. Preheat your grill to medium/high heat. Grill the chicken breast for 4 to 7 minutes per side or until done.
6. Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about ½ cup of the combined cheeses over the surface of the tortilla while it heats up in the pan.
7. 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.
8. Slice one grilled chicken breast into bite-size chunks and arrange the chicken on the lettuce.
9. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom.
10. Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce on the side.