Steps to Prepare Mike's Smoked Fajita Wraps Award-winning





Perfect Chicken Breast, fresh and tasty.

Mike's Smoked Fajita Wraps.

Mike's Smoked Fajita Wraps

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Composition for Mike's Smoked Fajita Wraps:

  1. Provide - ● For The Chicken & Seasonings.
  2. Need 2 Pounds for Chicken Breast Tenderloins [cut into 1" pieces].
  3. Give 1 tbsp - Fresh Ground Cumin.
  4. Require 1 tsp Fresh Ground Black Pepper.
  5. Require 1 tsp Granulated Garlic Powder.
  6. Require 1 tsp of Granulated Onion Powder.
  7. Require 1 tsp Crushed Mexican Oregano.
  8. Require 3 Drops Liquid Smoke [not extract].
  9. Require 1 tbsp of Fresh Lime Juice.
  10. Provide 1 Packet of McCormick Fajita Seasoning.
  11. You need 1/3 Cup Mexican Beer.
  12. Require of ● For The Vegetables & Herbs [julienned].
  13. You need 2 LG Green Bell Peppers [deseeded].
  14. You need 1 - LG Red Bell Pepper [deseeded].
  15. Give 1 for LG Orange Bell Pepper [deseeded].
  16. Prepare 1 of LG Yellow Bell Pepper [deseeded].
  17. Give 1 EX LG White Onion.
  18. Give 1 (4 oz) for Can Hatch Green Chilies.
  19. Need 2 tbsp Fine Minced Garlic.
  20. Give 2 - LG Jalapenos [deseeded].
  21. Need 1/2 Cup Fresh Cilantro Leaves [+ reserves for garish].
  22. You need 1 tsp for Epazote Mexican Herb.
  23. Prepare 1 for Dos Equis Beer [as needed to steam vegetables on grill].
  24. Provide as needed - Spray Pam.
  25. Need for ● For The Sides & Garnishments [as needed].
  26. Require Chilled Sour Cream.
  27. Prepare of Prefabed Guacamole Or Fresh Sliced Avacados.
  28. Require Red & Green Salsas.
  29. Provide Sliced Lime Wedges.
  30. Need of Shredded Mexican 3 Cheese.
  31. You need Green Chilies.
  32. Prepare 6 - " Fresh Warmed Flour Tortillas [grilled].
  33. Require of ● For The Smoke.
  34. Prepare as needed for Hickory Or Mesquite Chips.





Mike's Smoked Fajita Wraps process:

  1. Here's what you'll need in steps 1 2 3 & 4. Sour Cream not pictured. Sorry. My students got froggy..
  2. Lime, beer, guacamole, salsas and seasonings pictured..
  3. Fresh chopped cilantro and jalepenos pictured..
  4. 2 pounds of chicken breasts pictured..
  5. Chop all vegetables and place in a slightly greased aluminum pan. Add beer as well..
  6. Seal the vegetables up tightly..
  7. Rinse and cut chicken into 1" pieces and add all seasonings. Mix well. Marinate for 2 hours stirring occasionally..
  8. Thread your chicken on to your screwers..
  9. Smoke/grill with Hickory or Mesquite chips at 450° for 15 minutes until chicken has a decent char. Grill vegetables until translucent. Check frequently. Don't burn..
  10. Charred chicken pictured..
  11. Grilled and snoked vegetables pictured..
  12. Lightly spray your tortillas with olive oil and sprinkle with cumin and chili pepper. Grill until charred..
  13. Pack and stack em'!.
  14. Serve with ice cold Mexican beers and sides. Enjoy!.

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