Applebees Chicken Fajita Rollup
Elevate your Tex-Mex cravings with this irresistible Applebee’s Chicken Fajita Rollup recipe, a delightful homemade version of the restaurant classic. Packed with juicy strips of fajita-seasoned chicken, sautéed bell peppers, and caramelized onions, these warm and cheesy rollups are wrapped snugly in soft flour tortillas and drizzled with creamy Mexi-Ranch dressing for an extra burst of flavor. Perfect for a quick weeknight dinner or a crowd-pleasing party dish, these rollups come together in just 35 minutes. Serve them toasted for a satisfying crunch and garnish with fresh cilantro for a vibrant finishing touch. Pair with extra Mexi-Ranch on the side for dipping, and you’ve got a customizable, flavor-packed meal that everyone will love!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Fajita seasoning
- 2 tablespoons Olive oil
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 medium Yellow onion
- 4 pieces Large flour tortillas
- 1 cup Shredded cheddar-jack cheese
- 0.5 cup Mexi-Ranch dressing (store-bought or homemade)
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Slice the chicken breasts into thin strips. In a bowl, toss the chicken strips with fajita seasoning, 1 tablespoon of olive oil, salt, and black pepper until evenly coated.
Heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly charred. Remove from the skillet and set aside.
Slice the bell peppers and onion into thin strips. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the peppers and onion, and sauté for 4-5 minutes, or until softened and slightly caramelized.
Lay a large flour tortilla on a flat surface. Spread 2 tablespoons of Mexi-Ranch dressing in the center of the tortilla.
Sprinkle about 1/4 cup of shredded cheese over the dressing. Add a portion of the cooked chicken strips, followed by a portion of the sautéed peppers and onion.
Tightly roll up the tortilla, folding in the sides as you go to create a secure wrap. Repeat the process with the remaining tortillas and filling ingredients.
If desired, warm the assembled rollups in a preheated skillet or grill pan over medium heat for 1-2 minutes on each side to toast the tortillas and melt the cheese.
Slice each rollup in half diagonally, garnish with fresh cilantro if desired, and serve immediately with extra Mexi-Ranch dressing on the side for dipping.
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 4716 mg | 205% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 21.1 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1172 mg | 90% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1991 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
