When I saw this wrap on Weekend Potluck, I knew it was going to be printed and made SOON! I love all the recipes I find over at On the Home Front! Now, honestly? I thought Dale would HATE this … Continue reading
Picture me this, you get home from the grocery store JUST in time to throw everything in the cupboards, but it’s supper time and the kids are all at your feet whining that they are STARRRRRRRVING.
You have TONS of food you just bought, so no eating out. But, there is no plan and no time. What do you do?
WELLLLL, you grab the Rotisserie chicken you threw in the cart at the last-minute, (Hallelujah!) and come up with a new, savory, smoky, and OH-SO-GOOD Chicken Wrap! Yay for thinking on the fly! This Mommy Brain does work once in a while! 🙂
(click title for easy printable)
- 32 ounces, weight Rotisserie Chicken, Pulled Off The Bone
- 2 cloves Garlic, Pressed (or Garlic Powder In A Pinch)
- 2 Tablespoons Smoky Applewood Rub From Pampered Chef
- 3 whole Avocados (cubed)
- 15 ounces, weight Can Of Corn, Drained
- 15 ounces, weight Can Of Black Beans, Drained And Rinsed
- 2 cups Shredded Colby-jack Cheese
- 8 whole Wheat Tortillas
- Sour Cream
- BBQ Sauce
While chicken is still warm, pull from bone, remove skin and shred. Season with Smoky Applewood rub seasoning and garlic. Keep warm until serving.
Drain and rinse black beans and corn and mix together. Set aside.
To serve: take 1 whole wheat tortilla and spread with a thin layer of sour cream, drizzle with bbq sauce, add chicken, cheese, black beans & avocado cubes down the center. Roll tightly and dig in!
Easy peasy, right?
My easiest “Go To” supper is the Taco chicken you do in the crock pot:
6 frozen chicken breasts
3/4 cup water
1 packet of taco seasoning
Cook on low 5 hours, shred chicken and cook on high lid off until liquid is absorbed. Serve on nachos, quesadillas, burritos, tacos, in a mexican casserole…you name it!
BTW, we added roasted corn and sautéed red peppers to this dish and really vamped up the flavor! I highly recommend it!
- 4 whole Large Boneless, Skinless Chicken Breasts
- ½ cups Salsa
- ½ cups Brown Sugar (we’ll Do Less Next Time, Plenty Sweet)
- 4 ounces, weight Can Green Chiles
- ½ can Of Sprite Or 7Up
- Fixin’s Of Your Choice: Roasted Corn, Peppers, Tomatoes, Black Beans, Mexican Rice, Guacamole, Pico, Salsa
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Shred chicken with 2 forks, allow to cook 1 more hour. Juices should cook into the meat, but if they don’t, thicken with a little cornstarch mixed in water.
Here is how we did the roasted corn and red peppers, so simple but changes the flavor SO much:
Drain a can of corn, thinly slice some red pepper and saute them in olive oil until golden brown…Season with kosher salt.
We served this on whole wheat tortillas with lettuce, cheese, the above mentioned roasted corn & red peppers, cilantro, guacamole, and southwest sour cream. You really can add whatever you want!
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
Easy peasy! On to Brownies. Well, Brownie POINTS that is…..
Look what the dashing Mr. Ferguson just brought in from out back.
What a sweetie pie!
Mmm, did someone say pie?!
This post linked to:
Full Plate Thursday