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

Ingredients requirements of Mike's Smoked Fajita Wraps:

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