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Mike's Smoked Fajita Wraps
Mike's Smoked Fajita Wraps

Before you jump to Mike's Smoked Fajita Wraps recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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We hope you got insight from reading it, now let’s go back to mike's smoked fajita wraps recipe. You can have mike's smoked fajita wraps using 34 ingredients and 14 steps. Here is how you achieve it.

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