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Applebee's Chicken Fajita Roll-up Coycat Recipe
Applebee's Chicken Fajita Roll-up
By Todd Wilbur

Recipe Type: Appetizer
Calories: 850
Cook Time: 2 hours 30 minutes
Recipe Rating: 4.9 (16 reviews)

Menu Description: "A large flour tortilla topped with melted Monterey Jack and cheddar cheeses, grilled chipotle chicken, shredded lettuce and pico de gallo. Rolled, sliced and served with a Mexi-ranch dipping sauce."

Take Applebee's delicious chicken chipotle fajita recipe, roll it up in a large flour tortilla with lettuce, cheeses and fresh pico de gallo and you've got a meal to wrap your hands around. The Mexi-ranch dipping sauce is the perfect creamy compliment for this recipe and you can use what's left over for a dressing on your next salad. The sauce is actually just a kicked-up ranch dressing recipe that includes a small amount of buttermilk in the ingredients list. But if you don't want to buy a whole carton of buttermilk to use just a tablespoon for this recipe, that's okay. Substitute the regular moo juice you've got sitting in the fridge. For the spicy marinade it's best to use ground chipotle pepper (dried smoked red jalapeno) made by McCormick. If you can't find that stuff, cut the amount in half and use cayenne pepper. For the cheeses, many major brands make a cheddar/Jack blend that will work great here if you'd rather not buy the cheeses separately. That's helpful if you're about to tip the limit for the express lane checkout line.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

2 cups water
1/3 cup soy sauce
3 tablespoons sugar
2 tablespoons salt
2 tablespoons white vinegar
1 tablespoon ground chipotle pepper
     (or 1 1/2 teaspoons ground cayenne pepper)
2 teaspoons hickory smoke flavoring
2 teaspoons paprika
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper

4 skinless chicken breast fillets

Mexi-Ranch Dipping Sauce
1/2 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 chile pepper
3/4 teaspoon paprika
1/2 teaspoon granulated sugar
1/4 teaspoon salt
Pinch dried dill weed
Pinch cumin
Pinch cayenne pepper

Pico de Gallo
2 medium tomatoes, diced
1/3 cup diced red onion
1 jalapeno, seeded and diced
2 teaspoons lime juice
2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper

4 large flour tortillas
1 cup fancy shredded Cheddar cheese
1 cup fancy shredded Monterey Jack cheese
4 cups shredded iceberg lettuce

1. The chicken needs to marinate for 2 hours, so make the marinade first by combining the ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to the marinade, cover and chill for 2 hours. Don't let the chicken marinate for much more than that or it could get tough.

2. While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.

3. The pico de gallo will also develop nicely in the fridge. Combine all those ingredients, then cover and chill it as well. 

4. When you're ready to make your roll-ups, preheat your grill to medium/high heat. Grill the chicken breast for 4 to 7 minutes per side or until done. 

5. Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses 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 tablespoons 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.

Serves 4.

Just a quick tip
Submitted on: 08/27/16
The shredded lettuce at Applebees is actually 2:1 combo of shredded lettuce and shredded cabbage. The cabbage adds a little bit of crunch to what otherwise would just be boring leafiness. I may or may not know a guy that works there ;)
Fresh and delicious
Submitted on: 10/13/15
This is awesome and in my opinion even better then Applebee's because the flavors are fresh and sharp. Have made it multiple times and it's a hit with my family!
Submitted on: 03/14/15
I made chicken fajita roll up today, it was so good.I could not believe myself that it tasted just like Applebee's . Will make it again
Ben Lipinski  
Submitted on: 03/24/14
AWESOME! I have always loved this at Applebee's and tried making it the other night and it was spot on! The Mexi-ranch dipping sauce is unbelievable and I might just make it alone for other things! Thanks Todd....spot on!
Submitted on: 10/30/13
This is at the top of the list of family favorites. There is a lot of prep work, but it is so worth it. The chicken is so flavorable and moist. The sauce is very good. I make my own pico de gallo. Thank you, Todd!!
Submitted on: 10/27/08
This is absolutely the BEST ever!! I love this item on Applebee's menu but this is so much better than that!!! It does have a bit of prep work but is it ever worth it. I used pickled jalapeno instead of fresh since I'm not wild about fresh jalapenos. This is the first recipe that I've purchased from your site but I am going to try more. Thanks for adding a new item to my family's list of favorites!!!
Tam Vas  
Submitted on: 03/01/08
Absolutely the best roll up my family & I have ever tasted! I feel it tastes a lot better than Applebee's!
Submitted on: 01/03/08
Made this recipe today. It hit the spot the chicken marinade would be great for chicken skewers or any other mexican flavored dish. I will definitely do this recipe again.
Submitted on: 08/21/06
This has become a favorite in my family. We will even just use the marinade and grill chicken for dinner. The only problem is the large amount of prep work with the pico and the sauce. If you don't have the time to prep, store-bought pico works just fine.
Submitted on: 03/25/06
I always order this when I go to Applebees and I was pleasantly surprised how similar it turned out! The marinade for the chicken was incredible and easy to whip up! The sauce and pico de gallo take some time to prepare, but are well worth the effort. I am a sauce person, and this rollup was so good, it stands up all on its own without any sauce! Loved it! Thanks so much for the recipe!
Submitted on: 01/30/06
I was just looking for a new recipe and saw this one listed. We have used this recipe for years. It is my husand's favorite dinner. We went to Applebee's a few years ago and were very disappointed with their Chicken Fajita Roll-up's. This recipe is SOOOO much better.
Submitted on: 01/04/06
Our family really enjoyed this recipe. The kids don't like lettuce, but the flavor of the chicken is great with or with out the lettuce. I use this marinade for other dishes too.
Submitted on: 12/12/05
I recently had company over and wanted to make something different. I made this and got rave reviews. Especially on the flavor of the chicken. I have found that the marinade is great for other mexican dishes (chicken tacos, burritos, etc.).
Submitted on: 09/09/05
This recipe is fabulous! This has always been one of my son's and my favorites at Applebees and this recipe provides an exact replica of the restaurants rollup (if you follow it exactly with no alterations or substitute ingredients). It takes a bit of time to make, but it is very much worth it! If you haven't tried it yet I highly recommend you do!
Submitted on: 07/26/05
This is my favorite at Applebee's and now being able to make it at home is awesome. The recipe is right on and taste great!
Submitted on: 07/19/05
I make this recipe quite often for friends and it's a hit everytime! Love the dipping sauce!