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Ingredients requirements of Mike's Smoked Fajita Wraps:

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