Leftover roast chicken tacos

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Close up of a yet-to-be-rolled chicken taco, with a wedge of lime.

5 from 7 votes

These easy leftover roast chicken tacos are seasoned with mouthwatering taco spices and taste just like authentic Mexican street tacos. Because the meat is ready cooked, this recipe comes together in a flash, making it perfect for a speedy weeknight supper

Servings: people

Author: Helen Best-Shaw

Prep Time20

Cook Time10

Total Time30

Ingredients

1 cup leftover roast chicken
½ tsp smoky chipotle - ground or paste
½ tsp ground cumin
1 tsp tomato paste
½ lime - juiced
1 dsp olive or other oil - I always try to use unrefined oils
2–3 soft street tacos per person

To serve

½ cup shredded lettuce
Taco toppings - Your choice

Instructions

Gather the ingredients, and warm a pizza stone in an oven set on a high heat – at least 200°C/400°F/Gas Mark 6.
Cut the leftover chicken into 2 cm/ 1" cubes, and place in a plastic box that has a lid, or a bowl. Add the spices, tomato paste, oil and lime juice. Shake the box or give it a good stir to coat the chicken evenly in the spice mixture.
At this point you can freeze the taco chicken mix to eat another day.
Heat a frying pan on a low heat. Add the chicken, and a tablespoon of water. Stir gently, so as not to break up the chicken pieces.
Take the warmed pizza stone from the oven. Place the tacos on top to warm through.
Top the tacos with shredded lettuce and the warmed through chicken. Add your favourite extra toppings, roll up and enjoy!

Notes

Nutritional Information

This recipe is 7 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.