4 Recipes using rotisserie chicken

Rotisserie chicken is available at almost any supermarket these days. Pick one of our four super easy and delicious recipes all using rotisserie chicken and simplify your dinner and lunch options for the week.

Rotisserie chickens can be a lifesaver if you are too busy to cook dinner or prepare your lunch for work. Take the guesswork and stress out of having to prepare a whole chicken and whip up these four fantastic recipes.

Serves 4 (2 tacos per person)

Ingredients:

• Cooking spray
• 8 taco-sized tortillas (you can use hard taco shells if you prefer)
• 2 rotisserie chicken breasts, diced or shredded
• 1 cup romaine, chopped
• 1/2 cup tomatoes, diced
• 1-1/2 cups shredded Mexican style cheese
• Salsa for garnish

Directions:

1. Spray a pan with cooking spray and heat on medium heat. Add the diced chicken and cook just enough to heat the chicken.
2. Heat the tortillas in the microwave for 20-30 seconds or until they are warm. Divide the chicken between the tortillas and top with cheese, lettuce and tomatoes. Garnish with and salsa. Serve immediately.

Serves 4

Ingredients:

• 4 large tortillas
• 2 chicken breasts (from the rotisserie chicken), diced or shredded
• 1/2 cup barbecue sauce
• 1/2 cup fresh peach slices
• 1 cup shredded Monterey Jack cheese
• Sliced green onions for garnish
• Cooking spray or butter

Directions:

1. Heat a large pan over medium heat. Divide the chicken between the four tortillas and place the chicken on one half of the tortilla leaving the other half plain. Top each with barbecue sauce, peach slices and a sprinkle of cheese and fold the tortilla over.
2. Spray the pan with cooking spray or add a small amount of butter, just enough to coat the pan. Place one of the tortillas into the pan and cook 2-3 minutes, flipping over and cooking an additional 2-3 minutes. Repeat with remaining quesadillas.
3. Garnish with green onions and serve warm.

Yields 4 sandwiches

Ingredients:

• 8 slices fresh sourdough bread
• Butter, softened
• 2 rotisserie chicken breasts, diced or shredded
• 1/4 – 1/2 cup basil pesto (homemade or store-bought)
• 1/4 cup light mayonnaise
• 1 cup fresh baby spinach
• 2 ripe tomatoes, sliced
• Pepper to taste

Directions:

1. In a bowl, add the chicken, pesto, mayo and pepper, mixing well. Set aside.
2. Heat a cast iron pan (or a nonstick pan) over medium-high heat. Spread 2 slices of the sourdough bread with butter. Toast the bread in the pan until it has a nice golden brown color and repeat with remaining bread.
3. Spread the chicken salad over one slice of the toasted bread. Add the baby spinach, tomato and top with other slice of bread. Serve immediately.
4. Note: Start with 1/4 cup of the pesto and go from there. Since it contains Parmesan cheese the pesto can be a little bit salty so add more as you go rather than all at once.

Serves 4

Ingredients:

• 2 rotisserie chicken breasts, diced or shredded
• 1/2 cup prepared peanut sauce
• 1/2 cup shredded carrots
• 1 red bell pepper, sliced
• 1/2 cup sliced cucumbers
• 1/4 cup red onions, very thinly sliced
• Romaine lettuce leaves
• 4 tortillas

Directions:

1. Divide the chicken between the 4 tortillas. Top with carrots, cucumbers, onions and romaine. Drizzle the peanut sauce over the tops and wrap tightly.
2. Cut the wrap in half and serve immediately.

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