Sometimes when I don’t feel like cooking, I get creative with leftovers and the end result is a new recipe. It’s not like I set out to make something new, it just happens because I’m hungry and create something with what I have in the kitchen.
It’s all about being hungry and taking risks, you know. That’s why this kitchen is fearless. What's the worst that could happen? If it bombs there's still food around to eat, but if it's amazing then I have something great!
First of all, I made this slowcooker pulled BBQ chicken but instead of using Bullseye BBQ sauce, I made the sauce from these maple chipotle chicken thighs and used that instead. Holy smoky , delicious flavor! The meat was piled on salads, in buns, you name it-but we still had lots leftover. What to with it?
I’ll tell you what to do-pile it into a tortilla and top it with smoky bacon avocado salsa, that’s what.
2 cups of saucy pulled BBQ chicken meat, warmed slightly
4 ten inch soft flour tortillas
1 ½ avocados, diced
2 roma tomatoes, seeded and diced
5 slices of bacon, cooked and crumbled
Salt and fresh cracked pepper
2 tbsp chopped fresh cilantro
2 tbsp minced red onion
In a medium sized bowl, toss together the avocado, tomato, red onion, cilantro, and bacon. Zest the lime over top, cut the lime in half, then squeeze the juice over top. Stir gently. Add salt and pepper to taste.
Lay the tortillas out in front of you. Divide the chicken between them in the center, and then pile on the avocado salsa on top of the meat. Fold the sides inwards, then fold the side closest to you up and over the filling, tucking it all in and the sides in as well. Roll the tortilla away from you. Slice the wrap in half and set it on a plate, seam side down.
Makes 4 wraps
Makes 4 wraps