Chicken Fajita Rollups

Ingredients

Marinade

• 2 cups water
• 1/3 cup soy sauce
• 3 tablespoons sugar
• 2 tablespoons salt
• 2 tablespoons white vinegar
• 1 tablespoon ground chipotle chile pepper or 1 1/2 teaspoons ground cayenne pepper
• 2 teaspoons hickory liquid smoke
• 2 teaspoons 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 onions
• 2 tablespoons diced tomatoes
• 1 tablespoon milk
• 1 tablespoon white distilled vinegar
• 2 teaspoons cilantro, minced
• 1 teaspoon canned green chili pepper
• 3 1/2 teaspoons paprika
• 1/2 teaspoon granulated sugar
• 1 pinch dill weed
• 1 pinch cumin
• 1 pinch cayenne pepper

Pico de Gallo

• 2 medium tomatoes, diced
• 1/3 cup red onion, diced
• 1 jalapeno, seeded and diced
• 2 teaspoons lime juice
• 2 teaspoons minced fresh cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 40 inches flour tortillas
• 2 cups Mexican blend cheese, shredded

Directions

1. 1

   Mix the ingredients listed for the marinade. Make sure the sugar has been stirred until dissolved. Add the chicken breasts in bowl with the marinade. Marinate the chicken for 2 hours in a covered bowl.

2. 2

   While the chicken marinates, make the dipping sauce by combining the dipping sauce ingredients. Stir well and chill in covered bowl.

3. 3

   Combine the ingredients listed for the pico de gallo. Chill in covered bowl as well, so the flavors mingle!

4. 4

   Build each roll-up with a large tortilla in a large skillet with low heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla.

5. 5

   When the cheese begins to melt, take the tortilla out of the pan. Sprinkle about 1 c of shredded lettuce in a strip across the tortilla center, followed by about 3 Tbsp of the pico de gallo.

6. 6

   Slice one grilled chicken breast into bite-sized 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.