Yesterday at work I picked up a chicken lettuce wrap and it came with a side of pasta. Aside from the fact that my Mondays now are crazy and leave little time to eat, I was not able to finish the entire meal. In fact, the wrap was ~12-14" in diameter and though I am not carb-phobic (check out future posts), I really did not think I could finish the entire thing and the pasta salad so I scraped out the middle of the wrap and ate that (chicken, lettuce, cheese and jalepenos). It just so happened that the pasta salad wasn't that good so I planned on saving it. Just when I was about to dump the tortilla wrap, I paused and thought no I better save that with the pasta salad and I took both home.
It just so happened that Sunday I did some meal prep (also another future post), which included slow cooking Mexican style chicken breasts. Knowing that my Mondays are turning out to be 11 hour days, I really don't want to think much about what to do about dinner when I get home and am very hungry.
In this instance saving the wrap was going to fit nicely. Well the weather was turning cold last night and I decided to make a quick Mexican style soup which included the following: 1 qt frozen homemade chicken stock, 1 can corn, 1 can pinto beans, 1 can chipotle Rotel (lightly drained & really good flavor) and ~3 oz of leftover chicken with cooked orange pepper and onion. Along with chili powder, cumin, smoked paprika, oregano, a dash of taco seasoning, and a eensie pinch of cinnamon (shhhh secrets here...), I brought the soup to a boil and then let it simmer for about 10 min. During that time I toasted the leftover tortilla. Along with some shredded cheddar, this was to be my topping. So instead of just throwing out the food, I was able to "repurpose" it. Ta da! No food waste.
Meg Mangan, MS, RDN, LDN
Dietitian, savvy cook, outdoor addict, family oriented, music lover, enjoys life and in it to win.