Wednesday, February 10, 2016

Taco Chicken Lettuce Cups

I am one of those people that love using leftovers, but can't eat it the same way over and over again. These juicy and delicious lettuce cups actually use two of those recipes. One batch of the shredded chicken taco meat has literally been used for multitudes of recipes (such as Shredded Chicken Taco Quiche and Shredded Chicken Taco Sliders ). I also used this recipe to make leftover mini burrito's for lunch the next day, which I'll add that recipe to the bottom of the page. My advice to people who always throw leftovers away is to be inventive. No one says that you have to eat something the same way twice!


1 1/2 c. Shredded Chicken Taco Meat
1- 1 1/2 c. Avocado Cabbage Slaw
1/2-2/3 c. aged White Cheddar (mine was 5 years, or use extra sharp)
Butter lettuce, 8 leaves

Lay your leaves out on your serving dish. Place about 2 Tbs. of the avocado slaw (pictured above) in the bottom of the cups. Heat the chicken in the microwave or saucepan if it is cold. Top the slaw with about 2 Tbs. of the salsa chicken. Finish with a sprinkle of the aged white cheddar.

Still have a large amount of the chicken and cabbage slaw left? Here's a great way to re-purpose the leftovers for the next day!

Replace the lettuce cup with a fat free tortilla. Layer the slaw, chicken, sharp cheddar and lettuce. Roll like a burrito, folding the end closest to you over the ingredients, tucking the sides in, and then rolling upwards. Perfect lunch for the next day!

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