Thai Chicken Lettuce Wraps
Ditch the tortilla for crisp and refreshing iceberg lettuce wrapped around a tasty cashew chicken stir-fry. It makes a great hands-on dinner for the family or a flavourful, refreshing snack.

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes

INGREDIENTS
500 mL (2 cups) leftover cooked chicken breast, cut into (3/4)” pieces
30 mL (2 tbsp.) peanut or canola oil
45 mL (3 tbsp.) soy sauce
45 mL (3 tbsp.) honey
10 mL (2 tsp.) chilli sauce
2 cloves garlic, minced
1 mL (1/4 tsp.) ground ginger
1 bunch scallions, trimmed and sliced
1 can (225 grams/8 ounces) sliced water chestnuts, drained
50 mL (1/4 cup) unsalted cashews, chopped
Pepper, to taste
1 head of iceberg lettuce, leaves separated into individual cups

1. Combine soy sauce, honey and chilli sauce in a small dish and set aside.
2. Heat oil over medium-high heat in a large skillet. Add chicken and season with pepper as desired, cook for approximately 3 minutes, stirring occasionally.
3. Lower to medium heat and add garlic, ginger and scallions, cooking and stirring for about 1 minute.
4. Stir in water chestnuts and half of your sauce mixture. Continue to cook until chicken is heated through.
5. Remove from heat and sprinkle with chopped cashews. Spoon desired amount of the stir-fry mixture into the centre of individual lettuce cups and drizzle with extra sauce. Simply hold filled lettuce cups like a taco to eat.

Tip: If packing your Thai Chicken Lettuce Wraps for lunch, transport the stir-fry mix in a sealed container and lettuce cups in a medium-sized plastic zip-top bag.

Chicken n’ Cheddar Croquettes
This southern cooking classic comes to life using leftover chicken, grated cheddar, fresh garlic, onion and parsley with a light touch of lemon. Croquettes make great appetizers, snacks or something special for lunch.

Serves: 6
Prep time: 20 minutes
Cook time: 30 minutes

INGREDIENTS
750 mL (3 cups) leftover cooked chicken, finely chopped or shredded
500 mL (2 cups) dry breadcrumbs, Italian seasoned
3 eggs, lightly beaten
250 mL (1 cup) sweet white onion, finely chopped
15 mL (1 tbsp.) fresh parsley, chopped
2 cloves garlic, finely minced
125 mL (1/2 cup) cheddar cheese, finely grated
5 mL (1 tsp.) lemon zest
2 mL (1/2 tsp.) sea salt
5 mL (1 tsp.) freshly ground pepper
Olive oil, for frying
Chicken broth (optional for moistening)

1. In a small skillet, sauté the chopped onion and garlic in a small amount of olive oil until soft and set aside.
2. In a large bowl, combine chicken, breadcrumbs, cheese and 3 eggs, mixing well. Test mixture to make sure it can be formed into patties. If it seems dry, add another egg or a bit of chicken broth.
3. Add parsley, onions, garlic, lemon zest, salt and pepper to the bowl and mix together well.
4. Heat 30 mL (2 tbsp.) of olive oil on medium in a large skillet. Form mixture into small patties or balls and fry until golden brown. Remove and set on a paper towel to drain.

Tip: You can also bake croquettes instead of frying. Simply place them on a baking sheet and cook at 180°C (350°F) for 30 minutes.

Tip: Create your own Italian-seasoned breadcrumbs by using a combination of basil, oregano, garlic powder, onion powder and Parmesan.

Zesty Chicken Quesadillas
Sandwich leftover chicken and plenty of fresh flavours between two tortillas for a southwest-inspired dinner, snack or lunch your family is sure to love. The key here is to use what you have on hand already. Use our ingredient list as your starting point, but feel free to substitute other veggies, cheeses and toppings as you see fit.

Serves: Each quesadilla serves 1-2
Prep Time: 20 minutes
Cook Time: 20 minutes

INGREDIENTS
2- 25.5 cm (10”) Burrito-size tortillas (per quesadilla)
125 mL (1/2 cup) leftover cooked chicken, shredded or sliced
10 mL (2 tsp.) taco or fajita seasoning
15 mL (1 tbsp.) lime juice
50 mL (1/4 cup) Quesadilla cheese, or more to taste
50 mL (1/4 cup) Monterey Jack cheese, or more to taste
15 mL (1 tbsp.) fresh cilantro, chopped (plus more for garnish)
50 mL (1/4 cup) bell pepper, thinly sliced (try a mixture of red, green and yellow)
2 scallions, chopped
Cooking spray

Optional Toppings:
Sour Cream, Taco Sauce, Chopped Tomato, Simple Guacamole, Green Tomatillo Salsa

1. Spray a small skillet with cooking spray and heat leftover chicken with taco or fajita seasoning, lime juice and a little water if it seems dry. Remove from heat once the chicken is coated and heated through.
2. Spray a large skillet with cooking spray and place one tortilla flat in the skillet. Layer with cheese, chicken, peppers, cilantro and scallions. Finish with a layer of cheese. Try to spread ingredients out around the tortilla to keep it relatively flat.
3. Add the second tortilla on top and press down. Heat skillet to medium and cook until the underside of the quesadilla has browned and cheese has begun to melt.
4. Flip the quesadilla carefully using a large spatula (like a pancake). Cook until the underside is browned and the cheese has melted. Remove from skillet and slice into quarters. Top as desired.

Tip: If time is of the essence or you just want to cut down on clean up, you can heat your quesadilla in the microwave instead. Just place your assembled quesadilla on a microwave safe plate and heat on high for 30 seconds or until cheese is melted. The tortilla won’t be as crispy, but it will still be delicious!

Tip: For lunch, pack your quesadilla in plastic wrap or foil and put your toppings in small plastic containers.

Learn to Love Leftovers
These are just a few of the many ways you can use chicken leftovers to create totally new meals. Search the word “chicken” on Home Made Simple for many more great recipes. Remember to use chicken leftovers within 3-4 days. Store leftovers in your refrigerator inside a sealed container prior to use.