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Ingredients for Mike's Smoked Fajita Wraps:

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

Mike's Smoked Fajita Wraps how to cook:

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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