Mike's Smoked Fajita Wraps

Name: Mike's Smoked Fajita Wraps
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: ● For The Chicken & Seasonings; 2 Pounds Chicken Breast Tenderloins [cut into 1" pieces]; 1 tbsp Fresh Ground Cumin; 1 tsp Fresh Ground Black Pepper; 1 tsp Granulated Garlic Powder; 1 tsp Granulated Onion Powder; 1 tsp Crushed Mexican Oregano; 3 Drops Liquid Smoke [not extract]; 1 tbsp Fresh Lime Juice; 1 Packet McCormick Fajita Seasoning; 1/3 Cup Mexican Beer; ● For The Vegetables & Herbs [julienned]; 2 LG Green Bell Peppers [deseeded]; 1 LG Red Bell Pepper [deseeded]; 1 LG Orange Bell Pepper [deseeded]; 1 LG Yellow Bell Pepper [deseeded]; 1 EX LG White Onion; 1 (4 oz) Can Hatch Green Chilies; 2 tbsp Fine Minced Garlic; 2 LG Jalapenos [deseeded]; 1/2 Cup Fresh Cilantro Leaves [+ reserves for garish]; 1 tsp Epazote Mexican Herb; 1 Dos Equis Beer [as needed to steam vegetables on grill]; as needed Spray Pam; ● For The Sides & Garnishments [as needed]; Chilled Sour Cream; Prefabed Guacamole Or Fresh Sliced Avacados; Red & Green Salsas; Sliced Lime Wedges; Shredded Mexican 3 Cheese

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

I love it when my culinary students get bored while waiting for their stews and soups to simmer. They come up with the coolest ideas. My 7 year olds created this dish and grilled it themselves. Delicious work again kiddos! I'd eat this any day of the week! Again, easy & freakin' delicious!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

30 Minutes

4 servings

● For The Chicken & Seasonings
2 PoundsChicken Breast Tenderloins [cut into 1" pieces]
1 tbspFresh Ground Cumin
1 tspFresh Ground Black Pepper
1 tspGranulated Garlic Powder
1 tspGranulated Onion Powder
1 tspCrushed Mexican Oregano
3 DropsLiquid Smoke [not extract]
1 tbspFresh Lime Juice
1 PacketMcCormick Fajita Seasoning
1/3 CupMexican Beer
● For The Vegetables & Herbs [julienned]
2LG Green Bell Peppers [deseeded]
1LG Red Bell Pepper [deseeded]
1LG Orange Bell Pepper [deseeded]
1LG Yellow Bell Pepper [deseeded]
1EX LG White Onion
1 (4 oz)Can Hatch Green Chilies
2 tbspFine Minced Garlic
2LG Jalapenos [deseeded]
1/2 CupFresh Cilantro Leaves [+ reserves for garish]
1 tspEpazote Mexican Herb
1Dos Equis Beer [as needed to steam vegetables on grill]
as neededSpray Pam
● For The Sides & Garnishments [as needed]
Chilled Sour Cream
Prefabed Guacamole Or Fresh Sliced Avacados
Red & Green Salsas
Sliced Lime Wedges
Shredded Mexican 3 Cheese
Green Chilies
6" Fresh Warmed Flour Tortillas [grilled]
● For The Smoke
as neededHickory Or Mesquite Chips

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Steps

30 Minutes

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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Cooksnaps

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MMOBRIEN @cook_2891564

on November 17, 2017 11:59

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

Keywords

Fajita Wrap Chilies Jalapeño Onion White Onion Vege Chicken Breast Cilantro Bell Pepper Red Bell Pepper Lime Pepper Avocado Sweet Green Pepper Chicken Beer Cheese Tortilla Orange Garlic

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Mike's Smoked Fajita Wraps

Mike's Smoked Fajita Wraps

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