Description
Transform a rotisserie chicken into a week’s worth of quick, easy, and delicious lunches. From wraps to grain bowls, these meals are full of flavor and perfect for meal prep.
Ingredients
1 rotisserie chicken (shredded)
2 cups cooked quinoa or brown rice
2 cups leafy greens (spinach, romaine, or kale)
1 cup cherry tomatoes, halved
1 cucumber, sliced
1 bell pepper, diced
½ red onion, thinly sliced
1 avocado, sliced
1 cup shredded cheese (cheddar, mozzarella, or feta)
4 whole wheat tortillas (for wraps)
½ cup hummus or Greek yogurt (for spreads)
2 tbsp olive oil
2 tbsp lemon juice
Salt and pepper, to taste
2 tbsp dressing of choice (optional)
Instructions
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Shred the chicken: Remove the skin and bones from the rotisserie chicken. Use two forks to shred the meat into bite-sized pieces and set aside in a large bowl.
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Prepare the grains: Cook 2 cups of quinoa or brown rice according to the package instructions. Once cooked, fluff the grains with a fork and set aside to cool.
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Chop vegetables: Slice the cucumber, bell pepper, and cherry tomatoes. Thinly slice the red onion and chop the avocado.
Assemble the meals:
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Salad: In a bowl, combine leafy greens, shredded chicken, cherry tomatoes, cucumber, bell pepper, and red onion. Top with shredded cheese. Drizzle with olive oil, lemon juice, and season with salt and pepper.
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Wraps: Lay a tortilla flat, spread a layer of hummus or Greek yogurt, and then layer with shredded chicken, chopped veggies, and cheese. Roll tightly and slice in half.
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Grain Bowl: In a bowl, layer cooked quinoa or brown rice, followed by shredded chicken, vegetables, and a drizzle of dressing if desired.
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Store & refrigerate: Divide the assembled salads, wraps, or bowls into airtight containers and refrigerate for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Cuisine: American