After making a roasted or fried chicken there is always some leftover, and we look for ways to integrate that into easy to prepare dishes. One of my favorite ways to repurpose them is in a fajita, with fresh vegetables (from the garden if possible) cooked for short duration to maintain their crisp texture, chipotle sour cream instead of cheese, along with chorizo and taco sauce salsa for spice. This is one dish we usually have in the morning since it’s really quick to make, easy to prep, and tastes great!

Ingredients–

6 oz. left over chicken course chopped
1/2 medium onion course chopped
1 large jalapeno course chopped
1/2 medium red bell pepper course chopped
1 cored and chopped medium-large tomato
1/2 lime
2 tbsp. Taco salsa (like Macayo Mexican style)
2 tbsp. sour cream
1/2 tsp. chopped chipotle w/adobo sauce
3 tbsp. peanut oil
2 large tortillas (burrito Grande)

  1. Heat up a flat cast iron pan and cook the tortillas, turning often, till they harden up. Place on each plate. Start heating up another cast iron pan while doing this.
  2. Mix together the sour cream and chipotle then set aside.
  3. Once the second cast iron pan reaches about 300 F drop in the chorizo and allow to cook down for several minutes, then add the onions and peppers. Stir consistently until the peppers change color and onions start to soften a bit. Next drop in the chicken and allow to brown for a couple minutes, stirring once or twice.
  4. Once the chicken has browned some and while the vegetables are still crisp, stir in the taco salsa, mix to combine stirring for about 90 second then remove from the heat.
  5. Using tongs split the chicken mixture between the two tortillas, then spoon the sour cream chipotle sauce on each tortilla, cover with the chopped tomatoes, squeeze fresh lime juice over both, and its done.