As previously mentioned, I almost always try to grill more meat than what’s needed for an average family dinner. Leftovers make for an excellent lunch, and chicken is probably the most versatile protein of the lot.
I use leftover grilled chicken two or three times a week in our summer lunches. Uses include, but are not limited to:
- Pasta Salad—Toss sliced and chopped chicken with pasta and fresh veggies
- Pizza—Make a cold pizza by spreading hummus over a pita, then top with chicken cubes and sliced cucumbers.
- Sandwich—Crusty bread, sliced chicken, lettuce and cheese
- Make a platter lunch and add slices of grilled chicken to the plate
- Chicken salad in lettuce cups
Chicken lunches can be packed up for a picnic just as easily as they can be eaten at home. Just be sure to keep an ice pack, or mason jar filled with ice on hand to keep your meat cool.
Here’s a recipe for chicken wraps that includes this seasons finest peaches. I think you’ll love it.
Grilled Chicken and Peach Lettuce Wraps
You’ll Need:
- 2 cups chopped grilled chicken
- 1 peach, halved, pitted and chopped
- ½ cup dried cranberries
- ½ cup chopped pecans
- 2 Tbsp mayonnaise
- 3 Tbsp olive oil
- 1 tsp Dijon mustard
- 2 Tbsp chopped fresh herbs (tarragon, rosemary or parsley)
- Lettuce (butter or Boston work well)
Prep and Cook:
- Combine the chicken, peach, cranberries and pecans in a medium bowl and set aside.
- Stir together and garnish with the chopped herbs.
- Scoop ¼ cup of the chicken salad onto each lettuce leaf and roll up like a wrap.
Tip: Whenever you are barbecuing, toss a few pieces of fruit (peaches, pineapple, watermelon) onto the grill as well. Keep them in the fridge to enjoy later in the week.
Do you use leftover meat for lunches? What are your favourite grilled meat re-dos?
Tagged under: chicken recipe,leftover chicken,leftover recipe,chicken wrap
Category: lunch
