This is perhaps a different way of eating leftover stir-fry for most of you – it certainly was for me.
And you know what? It was really, really good.
Though the main flavors of the original dish are kept intact, adding the cheese and flour tortilla changes it just enough that it feels like you’re eating a completely different meal.
And best yet, it’s a meal you could have at home or on the road. Though I prefer the taco ingredients warmed through so they can melt the cheese just a little, you could certainly eat this dish cold. You could also easily turn it into a burrito by using a larger tortilla and adding some leftover rice – yum!
Teriyaki Chicken Tacos
Leftover Teriyaki Chicken
4 flour tortillas, fajita size
2 tablespoons shredded sharp cheddar cheese
1 green onion, sliced (green part only)
Wrap tortillas in aluminum foil and heat in a 350* oven for 5 minutes.
Heat leftover teriyaki chicken until warmed through. Add a generous spoonful of chicken to the tortilla, top with cheese and green onions.
Alternatively, you could wrap the teriyaki chicken and cheese in the tortillas, fold each over like a taco and wrap in foil, then warm them in the oven for about 10 minutes until heated through. (Add the green onions at the end.)