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Italian Chicken Burritos Use Up that Leftover Chicken!

I do everything I can not to throw away any leftovers. From meat to vegetables, I try to come up with new ideas to use up the things I have in my fridge. Earlier this week, I grilled a big batch of chicken with the hopes of eating salads every day. Well, life changes plans, and the salads didn’t happen, but I don’t want to throw away what I wasn’t able to put on salads. So, Italian Chicken Burritos it was! Everything I love about an Italian meal, stacked in a Mexican tortilla.

What the Heck are Italian Chicken Burritos?

Start with a good, quality tortilla as your base. Warm it gently with a damp paper towel over the top to make it pliable. Chicken of just about every kind works well in Italian Chicken Burritos. I love marinated grilled chicken, but barbequed or roasted work well too. Some turkey pepperoni gives just a bit more spice to the flavor, and everything is topped off with some warmed pasta sauce and shredded mozzarella. I usually warm my Italian Chicken Burritos up in the microwave for a minute or so, just to warm everything up and meld the flavors together. You’ll have a delicious dinner in just minutes that even your kids will enjoy.

Italian Chicken Burritos Recipe ~ Use Up that Leftover Chicken!

Ingredients

2 C leftover chicken, shredded
1 C pasta sauce
1 pkg turkey pepperoni
8 oz shredded mozzarella
4 large burrito tortillas

Instructions

Warm the tortillas gently in the microwave with a damp paper towel for about 30 seconds until they are pliable.
Place the turkey pepperoni in a line through the middle of the tortilla.
Top with the chicken, a few tablespoons of pasta sauce, and cheese.
Tuck in the sides and roll the ends up as you would a burrito.
Warm in the microwave for about a minute.
Serve warm.

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Italian Chicken Burritos Are a Great Meal on the Go

It only takes minutes to make up Italian Chicken Burritos, making it an amazing meal when your family has a tight schedule. Sometimes I even shred my chicken before I put the leftovers away, making Italian Chicken Burritos that much faster for my family.

2 C leftover chicken, shredded

1 C pasta sauce

1 pkg turkey pepperoni

8 oz shredded mozzarella

4 large burrito tortillas

Warm the tortillas gently in the microwave with a damp paper towel for about 30 seconds until they are pliable.

Place the turkey pepperoni in a line through the middle of the tortilla.

Top with the chicken, a few tablespoons of pasta sauce, and cheese.

Tuck in the sides and roll the ends up as you would a burrito.

Warm in the microwave for about a minute.

Serve warm.

Use up your leftovers in a new way and try Italian Chicken Burritos!

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Spring Roasted Chicken Is an Everyday Celebration

My mom used to make Spring Roasted Chicken for Sunday dinner and special occasions. But why save this simple to make dish for special days? Break out the chicken and lemons, folks, because this is a dish for every day! Common seasonings make this dish divine!

Whole or Pieces for Spring Roasted Chicken?

It just depends on what you have or what’s on sale as to what type of chicken you want to use. I’ve made Spring Roasted Chicken with whole chickens, and I’ve used chicken pieces before, and they all turn out amazingly juicy and tender.

The Spices Make Spring Roasted Chicken Fresh and Bright

The lemon adds a tangy taste that is refreshing and reminds you of a beautiful sunny spring day. Paired with a nicely peppered skin, you’ll have an explosion of flavor on your taste buds that can’t be beat. Sea salt brightens the lemon flavor, bringing out the sweetness of the fruit. Oregano brings the balance between salty, sweet, and savory, adding a complex earthy note that is unparalleled. Add them all together and you have a delicious chicken dish that is simply called Spring Roasted Chicken.

Spring Roasted Chicken Recipe ~ Make Every Day a Celebration!

Ingredients

2 lbs chicken, whole or pieces
2 lemons, sliced
salt
pepper
oregano

Instructions

Heat oven to 350 degrees F.
Place the chicken in a baking dish, skin side up.
Sprinkle with salt, pepper, and oregano liberally.
Place the lemon slices over the chicken.
Cover with aluminum foil and wrap tightly.
Bake for 2 hours, until juices run clear and a cut to the thickest piece shows no pink.
Remove foil and increase heat to 425 degrees F. Brown the skin for about 10 minutes.
Serve hot with lemon slices.

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Spring Roasted Chicken Works in the Crock-Pot Too!

If you are short for time in the afternoon, toss all the ingredients in the Crock-Pot with a splash of white wine and set your pot to low in the morning. Spring Roasted Chicken will be ready for you by the time dinner rolls around and you will have a delicious dinner waiting for you!

2 lbs chicken, whole or pieces

2 lemons, sliced

salt

pepper

oregano

Heat oven to 350 degrees F.

Place the chicken in a baking dish, skin side up.

Sprinkle with salt, pepper, and oregano liberally.

Place the lemon slices over the chicken.

Cover with aluminum foil and wrap tightly.

Bake for 2 hours, until juices run clear and a cut to the thickest piece shows no pink.

Remove foil and increase heat to 425 degrees F. Brown the skin for about 10 minutes.

Serve hot with lemon slices.

Make an everyday dinner special and make Spring Roasted Chicken!

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