Go Back
Two halves of a grilled tortilla wrap filled with seasoned chicken, colorful peppers, and melted cheese, drizzled with a creamy sauce and served next to fresh guacamole and a lime wedge, showcasing an applebees chicken fajita rollup recipe.

Applebees Chicken Fajita Rollup Recipe

A perfect restaurant copycat featuring smoky grilled chipotle chicken, melted Monterey Jack and cheddar cheeses, crisp lettuce, and fresh pico de gallo, all wrapped in a warm flour tortilla and served with a creamy Mexi-Ranch dipping sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Main Course, Sandwich
Cuisine: American, Tex-Mex
Calories: 780
Ingredients Method Notes

Ingredients
  

Chipotle Chicken Marinade & Meat
  • 4 boneless, skinless chicken breasts
  • 2 cups water
  • 0.33 cup soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons salt
  • 2 tablespoons white distilled vinegar
  • 1 tablespoon ground chipotle pepper Or substitute 1.5 tsp cayenne + smoked paprika
  • 2 teaspoons hickory smoke flavoring Liquid smoke
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
Mexi-Ranch Dipping Sauce
  • 0.5 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 chili pepper Diced
  • 0.75 teaspoon paprika
  • 0.5 teaspoon granulated sugar
  • 0.25 teaspoon salt
  • 1 pinch dried dill weed
  • 1 pinch ground cumin
  • 1 pinch cayenne pepper
Fresh Pico de Gallo
  • 2 medium tomatoes Diced
  • 0.33 cup red onion Diced
  • 1 jalapeno Seeded and finely diced
  • 2 teaspoons lime juice
  • 2 teaspoons minced fresh cilantro
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
Rollup Assembly
  • 4 large flour tortillas 10-inch burrito size
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 4 cups shredded iceberg lettuce

Method
 

  1. In a medium bowl, whisk together the water, soy sauce, sugar, salt, white vinegar, chipotle pepper, hickory smoke, garlic powder, onion powder, and black pepper until the sugar dissolves. Add the chicken breasts, cover, and chill in the refrigerator for 2 hours (do not exceed 2 hours).
  2. While the chicken marinates, combine all the Mexi-Ranch Dipping Sauce ingredients in a small bowl. Stir well, cover, and refrigerate to let the flavors develop.
  3. In another bowl, mix the diced tomatoes, red onion, jalapeno, lime juice, fresh cilantro, salt, and pepper to create the Pico de Gallo. Cover and refrigerate.
  4. Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and discard the liquid. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice it into bite-sized chunks.
  5. Mix the cheddar and Monterey Jack cheeses together. Place a large skillet over low heat. Place one flour tortilla in the skillet and sprinkle about 1/2 cup of the mixed cheese evenly over the top.
  6. Once the cheese begins to melt, remove the tortilla from the skillet and place it on a clean cutting board. Layer 1 cup of shredded lettuce, 3 tablespoons of the drained Pico de Gallo, and a quarter of the chopped grilled chicken in the center.
  7. Fold the sides of the tortilla inward slightly, then roll it up tightly from the bottom. Slice the rollup diagonally and serve immediately with a side of the Mexi-Ranch dipping sauce. Repeat for the remaining wraps.

Notes

Expert Tip: Warm the tortillas very gently. Overheating them will make them crispy, which causes them to crack and split when you attempt to fold the wrap.