This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.
Body+Soul, January/February 2010
- Cooked chicken
- Roasted vegetables
- Reheat shredded cooked chicken or roasted vegetables in a skillet with some oil, sliced chile peppers, and a splash of chicken broth or water. Season with salt and pepper. Saute some sliced onions. Add a handful of shredded greens and a bit of cilantro, and wilt. Heat tortillas and fill with chicken or roasted vegetables and greens. Crumble some cheese over the top. Serve with diced onion, chopped cilantro, and lime.
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