We enjoy roast chicken but often end up with leftover meat that isn’t quite enough for a full meal. I discovered that if you end up with about two to three cups of shredded chicken, you could come up with a fun lunch or a light dinner paired with a salad.
2-3 cups cooked, shredded chicken
3 tablespoons hoisin sauce
2 cups finely shredded Napa cabbage
1/2 cup thinly sliced red radishes
6-8 small-sized flour tortillas
2 green onions, finely sliced
Toasted sesame seeds
Mix the chicken with the hoisin sauce. Saute briefly in a skillet with the cabbage until the cabbage is slightly wilted with a bit of crisp left. Remove from heat and stir in the radishes and onions to taste.
Heat the tortillas to warm and pliable. Place a spoonful in each tortilla, sprinkle with the sesame seeds and serve.
As you can see, this is a versatile recipe and there are no mistakes in changing around or adding more ingredients.