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Alright, don’t linger, let’s approach this mike's smoked fajita wraps formula with 34 components which are surely easy to obtain, and we have to process them at the very least through 14 actions. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements Mike's Smoked Fajita Wraps:

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

Mike's Smoked Fajita Wraps start cooking:

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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