Applebee's Chicken Fajita Wraps

Marinade
2 c. water
1/3 c. soy sauce
3 T. sugar
2 T. salt
2 T. white vinegar
1 1/2 t. ground cayenne pepper
2 t. paprika
2 t. garlic powder
1 t. onion powder
1 t. ground black pepper
4 chicken breast fillets

Mexi-ranch dipping sauce
1/2 c. mayonnaise
2 T. minced onion
1 T. buttermilk
1 T. white vinegar
2 t. minced fresh cilantro
1 t. canned green chile pepper
3/4 t. paprika
1/2 t. sugar
1/4 t. salt
pinch dried dill weed
pinch cumin
pinch cayenne pepper

Pico de Gallo (Salsa)
2 medium tomatoes, diced
1/3 c. diced red onion
1 jalapeno, seeded and diced
2 t. lime juice
2 t. minced fresh cilantro
1/4 t. salt
1/4 t. ground black pepper

Wraps
4 large flour tortillas
1 c. Fancy shredded cheddar cheese
1 c. fancy shredded Monterrey jack cheese
4 c. shredded iceberg lettuce

Combine all marinade ingredients and marinade chicken for 2 hours. Grill chicken until cooked through and slice into strips.

Combine all pico de gallo ingredients, then cover and chill.

For each roll-up begin by laying a large flour tortilla in a large skillet over low heat. Sprinkle about 1/2 c. of the combined cheese 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 T. 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.

- Carol