APPLEBEE ’ S

Chicken Fajita Rollup

LET A PREPARED FAJITA SEASONING DO THE MIXING FOR YOU. CHOOSE A CHIPOTLE

BLEND FOR A SMOKY ESSENCE AND LASTING FLAVOR. OLD EL PASO, McCORMICK, AND

FRENCH’S ARE WIDELY AVAILABLE.

2 ounces fajita seasoning mix

1 (8-ounce) boneless skinless chicken breast 1 large poblano pepper

1 tablespoon olive oil

1 large red bell pepper, seeded and thinly sliced 1 large yellow onion, thinly sliced

2 medium Roma tomatoes, cut in thick strips 1 teaspoon kosher salt

1 / 2 teaspoon pepper 4 (8-inch) flour tortillas

1 / 2 cup pico de gallo or other salsa 1 cup shredded Cheddar and Monterey Jack blend 1 / 2 cup sour cream 1 cup shredded iceberg lettuce

1 small jalapeño, seeded and diced, optional 1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

2. Rub the fajita seasoning into the chicken breast. Grill the chicken 6 to 7 minutes per side, turning once, or until cooked through and no longer pink in the center. Let it rest for 10 minutes, then slice it into long strips.

3. Put the poblano pepper on the grill at the same time as the chicken, and turn it frequently until charred. Peal the skin or rub it off, then remove the stem and seeds. Cut into long slices.

4. Heat the olive oil in a large skillet and sauté the bell pepper and onion. When the vegetables have softened, add the strips of tomato and season with the salt and pepper.

5. Put the tortillas on the grill until warmed. Lay them on a flat service and spoon the chicken and vegetables into the center of each one. Top with spoonfuls of pico de gallo, cheese, sour cream, lettuce, and the jalapeño, if desired.

6. Roll up the tortillas and serve.