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

Composition for Mike's Smoked Fajita Wraps:

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

Mike's Smoked Fajita Wraps making:

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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