How to Use Leftover Chicken to Make Rolled, Grilled Tacos

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By Julie McMurchie
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Article Rating: (4 Ratings)

Chicken tacos are a favorite meal in my home. Our local market sells an absolutely fabulous, marinated chicken with Mexican seasonings. I always buy extra to grill, just for tacos later in the week. A rotisserie chicken from your supermarket, or leftover roasted chicken will work just as well.

Difficulty: Easy

Instructions

Things You'll Need:

Leftover grilled or roasted chicken
shredded cabbage
diced tomatoes
diced onion
minced cilantro
Cotija cheese, crumbled
salsa or taco sauce
flour tortillas
Canola oil or olive oil
grill pan

Step 1

Shred or chop the leftover chicken and heat, covered in the microwave.
Step 2

Soften the flour tortillas on a burner or in the microwave. Spoon a small amount of chicken, cabbage, tomato, cheese, cilantro and onion into the center of each tortilla. Fold the tortilla over the filling, and use it to pull the filling into a tight bundle. Tightly roll the tortilla and secure with a toothpick.
Step 3

Heat a grill pan over medium high heat. Lightly brush each rolled taco with a small amount of oil, and place on the hot grill pan. Cook both sides of the tacos until they are lightly toasted and have grill marks.
Serve hot with salsa or taco sauce, sour cream, guacamole, pinto beans and Mexican rice.
Step 4

If you don't have a grill pan, place the lightly oiled tacos on a baking sheet and place under the broiler. Toast each side until lightly browned and serve.

Tips & Warnings

Rolled, grilled chicken tacos also make an excellent appetizer. Prepare according to the directions above, and then cut into thirds. Secure each piece with a toothpick, and place on a serving plate with sour cream and guacamole.

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