Chicken Fajita Roll-Ups

I adapted this recipe from one my sister-in-law makes. It looks like alot but it is actually quite easy and so delicious!!

Marinade:
2 C Water
1/3 C Soy Sauce
3 Tbsp Sugar
2 Tbsp Salt
2 Tbsp White Distilled Vinegar
1 Tbsp Ground Chipotle Pepper (or 1/2 tsp ground cayenne pepper)
2 tsp Hickory Smoke Flavoring
2 tsp Paprika
2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground Black Pepper
4 Chicken Breast Fillets

For the marinade it's best to use the ground chipotle pepper (smoked red jalapeno) made by McCormick. If you can't find it, cut the amount in half and use cayenne pepper. You'll need to half it since cayenne is much hotter than chipotle. For cheeses, many major brands make a cheddar/monterey blend that will work just fine if you'd rather do that than buy the cheeses separately.

Mexi-Ranch Dipping Sauce:
1/2 C Mayonnaise (Helman's is my favorite!)
2 Tbsp Minced Onion
2 Tbsp Diced Tomato
1 Tbsp Buttermilk (I buy Cultured Buttermilk Blend and mix up enough for what I am needing because I can never use a carton of buttermilk. This is a powder that you keep in the fridge and it lasts for quite a while).
1 Tbsp White Distilled Vinegar
2 Tbsp Minced Fresh Cilantro (From your garden of course!) :)
1 tsp Canned Green Chili Pepper
3/4 tsp Paprika
1/2 tsp Granulated Sugar
1/4 tsp Salt
pinch of Dried Dill Weed
pinch of Cumin
pinch of Cayenne Pepper

Pico de Gallo:
2 Medium Tomatoes, diced
1/3 C diced Red Onion
1 Jalapeno, seeded and diced
2 tsp Lime Juice
2 tsp Minced Fresh Cilantro
1/4 tsp Salt
1/4 tsp Ground Black Pepper

1 Tbsp Olive Oil
1 clove Garlic, minced
1 Red Bell Pepper, julienne
1 Green Bell Pepper, julienne
1 Yellow Bell Pepper, julienne
1 Onion

4 large Tortillas
1 C Fancy Shredded Cheddar Cheese
1 C Fancy Shredded Monterey Jack Cheese
4 C Shredded Iceberg Lettuce

The chicken needs to marinate for 3 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 3 hours. Don't let the chicken marinate for much more than that or it could get tough.

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 of the flavors to develop nicely while in the fridge.

Combine the ingredients for the Pico de Gallo, then cover and chill it as well so the flavors may develop.

Heat olive oil and garlic in a heavy fry pan or wok over medium to medium-high heat. Do not let garlic burn. Add julienne peppers and onion all at once; saute quickly just until tender, but still crisp.

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

Build each roll-up by first layering a large tortilla in a large skillet over low-heat. Sprinkle about 1/2 C of the combined cheeses over the surface of the tortilla while it heats up in the pan. Sprinkle about 1 C of the shredded lettuce in a strip across the center of the tortilla, followed by about 3 Tbsp of Pico de Gallo. Slice one grilled chicken breast into bite-sized chunks and arrange the chicken on the lettuce. I like to put some of the Mexi-Ranch sauce across the chicken and then put on some onions and peppers. Once you have it all loaded down just the way you would like it 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. (The dipping sauce is my favorite part!) Enjoy!

PS-- It's summer-- I'm allowed paper plates! :)