Chicken Fajita Rollup Recipe

This is a straightforward homemade version of Applebee’s Chicken Fajita Rollup — it’s got sassy peppers, juicy chicken, and bakes up fast. Cozy for a budget dinner or “just wanna feel fancy but lazy” night.

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Quick Summary

• Prep time: 10 mins
• Cook time: 25 mins
• Flavor: zesty, savory, peppery
• Great for: low-carb nights, batch prep, no‑fuss dinners

Why I Like This Recipe

Honestly? I was starving, had stuff in the fridge, and totally wanted tacos but didn’t wanna deal with tortillas falling apart. So I slapped this together. Not gonna lie, it felt kinda weird rolling chicken with peppers but bites later… um, chef’s kiss. I’ve already planned doing it again next week.

Ingredients

• 2 Tbsp olive oil
• Juice of ½ lime
• 1 garlic clove, minced
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp dried oregano
• ½ tsp salt
• Pinch of cayenne pepper (optional, but it’s the kick)
• 2 Tbsp chopped cilantro
• 3 chicken breasts (or 6 thin cutlets, approx ¼‑inch thick)
• ½ red bell pepper, sliced
• ½ yellow bell pepper, sliced
• ½ green bell pepper, sliced

How To Make Chicken Fajita Rollup

1. Mix marinade stuff — oil, lime, garlic, spices, cilantro — stir it like you mean it.
2. Slice chicken breast lengthwise if not using cutlets, then pound to even thickness, like ¼″.
3. Toss chicken in a bag with marinade. Let it chill at least an hour (or overnight if you remember).
4. Lay cutlet flat, top with pepper slices, roll it up tight, secure with toothpick. Put seam‑side down in baking dish.
5. Brush tops with extra marinade. Bake uncovered at 375°F (190°C) for 25–30 mins or until juices run clear.

Tips for Success

• Don’t skip pounding — helps them roll clean.
• Let marinate longer if you can. Flavor’s shy.
• Use toothpicks or they’ll unroll mid‑bake.
• Don’t crowd the dish — give ’em space.
• Brush with marinade halfway → extra yum.

Storage and Reheating

• Fridge: Store in airtight container for up to 3 days. Lay parchment between to avoid sticking.
• Freezer: Cool, then freeze flat in a single layer. Lasts a few weeks. Reheat from frozen.
• Oven or Air Fryer (best): Oven at 300°F for 5–6 mins, or air-fryer at 175°C until crisp.
• Microwave (meh): 30 sec per roll. Will be… okay.

FAQs

Common Mistakes and How to Dodge Them

• Chicken too thick → rolls awkwardly. Fix: pound thinner.
• Pepper overload → roll won’t close. Fix: 4–6 slices max.
• No marinade time → bland. Fix: at least that 1-hour chill.
• Rolling sloppy → they pop open. Fix: tuck the ends, roll snug.
• Crowding pan → steamed, not baked. Fix: leave gaps between rolls.

Nutrition Facts (Per Serving)

• Calories: ~245 kcal
• Total Fat: 12.6 g
• Saturated Fat: 1.9 g
• Cholesterol: (chicken)
• Sodium: 454 mg
• Potassium: (peppers & lime)
• Total Carbohydrate: 4.4 g
• Dietary Fiber: 1.4 g
• Sugars: 2.6 g
• Protein: 27.4 g