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Composition for Mike's Smoked Fajita Wraps:

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

Mike's Smoked Fajita Wraps making process:

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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