Full disclosure-I have so much leftover chicken in my fridge right now. We threw a party and ordered a few too many breasts, so I’ve been trying to use them like crazy. Along with the other leftovers, I decided to get creative and see how many new things I could make without going shopping. Last night I made chicken burritos, and they turned out really well, so I thought I would share them with you-my only regret is I used all my avocados for the party, so if you decide to utilize this idea for your future leftovers, hoard an extra one away.
12-15oz chicken breast (1-2 breasts), chopped into ½” pieces
Refried beans Saucy Note: I had leftover bean dip, so my beans were extra yummy, but I also keep cans of black, pinto, refried, and garbanzo beans in my pantry for times like these.
¼ Frank’s Red Hot Sauce
⅛ cup Cholula
¼ cup lime juice
⅛ cup olive oil
1 tbsp. garlic powder
1 tbsp. honey
pinch of salt
Combine marinade ingredients in a bowl large enough to hold the chicken. Add the chopped chicken and mix to coat. Marinate for at least 20 minutes.
Heat beans on stove or in oven. Heck, if you used the microwave I wouldn’t judge-these are leftovers and you have better things to do than clean refried beans out of a pan.
After chicken is marinated, heat large nonstick skillet over medium heat. Pour in chicken and marinade and simmer for 3-5 minutes. When the chicken starts to feel springy instead of soft, cut a piece in half to see if it is done. If there is no pink left, remove the chicken to a plate with a slotted spoon. Increase heat to medium-high and reduce sauce slightly, then (optional) swirl in some butter for a nice rich hot sauce to pour on your taco.
Build your burrito with beans, chicken, salsa, sour cream, and hot sauce. Besides the aforementioned avocados, you can also add chopped onion, shredded lettuce, rice, guacamole, lime-make what you have and see what happens. Maybe you’ll find a new combination of things you like!