all is not lost - preventing food waste

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.