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Alright, don’t linger, let’s practice this mike's smoked fajita wraps menu with 34 substances which are undoubtedly easy to have, and we have to process them at the very least through 14 methods. You should devote a while on this, so the resulting food could be perfect.

Ingredients for Mike's Smoked Fajita Wraps:

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

Mike's Smoked Fajita Wraps steps:

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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