Hey everyone I put together my favorite chicken recipes including Spicy Thai Chicken Lime Wraps, Coconut Curry Chicken Salad, Mango Chutney Chicken Tacos and leftover chicken recipes that work wonders. I share Saffron Chicken Risotto Cakes, Harissa Chicken Lettuce Boats, Ginger Soy Chicken Noodle Stir Fry and many tasty ideas.

The 24 Best leftover chicken recipes

Spicy Thai Chicken Lime Wraps

I made these spicy thai chicken lime wraps tossing leftover chicken in lime juice and Thai chili sauce then mixin with shredded lettuce, carrots and red bell peppers and wrappin in a soft flour tortilla.

Ingredients

• Leftover cooked chicken, shredded or chopped
• Fresh lime juice
• Thai chili sauce
• Flour tortillas
• Shredded lettuce
• Julienned carrots
• Sliced red bell peppers

Instructions

1. Toss your chicken in a bowl with a good squeeze of lime juice and plenty of Thai chili sauce then let it chill for a few minutes so all the flavors mix.

2. Lay a tortilla flat and layer on some shredded lettuce, carrots and bell peppers.

3. Spoon the chicken mix on top of the veggies and carefully roll it up, trying to keep everything tucked in.

4. Enjoy your wrap warm with an extra splash of lime if you like it extra zingy.

Coconut Curry Chicken Salad

I made coconut curry chicken salad using leftover shredded chicken coconut milk and curry powder with diced celery and red apple plus salt and pepper then chilled it so the flavors could really mix.

Ingredients

• 2 cups leftover cooked chicken, shredded
• 1/2 cup coconut milk
• 1 tbsp curry powder
• 1/4 cup diced celery
• 1/4 cup diced red apple
• Salt to taste
• Pepper to taste

Instructions

1. In a large bowl, mix the shredded chicken with the coconut milk and curry powder until everything looks evenly coated.

2. Stir in the chopped celery and red apple then add salt and pepper to taste.

3. Let the salad chill in the fridge for at least 30 minutes so the flavors can mix well.

4. Serve cold over greens or eat as a tasty snack and enjoy your creamy leftover meal.

Mango Chutney Chicken Tacos

I made Mango Chutney Chicken Tacos with shredded leftover chicken, mango chutney, red onion, fresh lime juice, chopped cilantro and optional jalapeno slices in crisp taco shells. It’s a simple, quick dish.

Ingredients

• Leftover cooked chicken, shredded
• Mango chutney
• Taco shells or tortillas
• Red onion, finely sliced
• Fresh lime, juiced
• Chopped cilantro
• Optional: Jalapeno slices for extra kick

Instructions

1. Mix the shredded chicken with a generous amount of mango chutney and the red onion in a bowl, adding jalapeno slices if you like it spicy.

2. Let it sit for about 10 minutes so the flavors really blend in.

3. Warm up your taco shells in a skillet over medium heat till they get a nice crisp texture.

4. Fill each taco with the chicken mixture, top with lettuce, sprinkle with cilantro and finish with a squeeze of fresh lime juice.

Saffron Chicken Risotto Cakes

I made saffron chicken risotto cakes using 2 cups leftover saffron chicken risotto, 1 beaten egg, Parmesan cheese and bread crumbs with salt, pepper and chopped fresh parsley. They turned out super crispy and hearty.

Ingredients

• 2 cups cooked saffron chicken risotto (leftover)
• 1 egg, beaten
• 1/2 cup grated Parmesan cheese
• 1/3 cup bread crumbs
• Salt and pepper to taste
• A few sprigs of chopped fresh parsley

Instructions

1. Mix the leftover risotto with the beaten egg, Parmesan cheese, bread crumbs, salt and pepper in a big bowl.

2. Press the mixture together really well and shape them into patties that hold their shape.

3. Heat a little oil in a pan on medium heat and fry the patties for about 4 minutes on each side until they get a nice crust.

4. Once done, sprinkle chopped parsley over them and serve warm, enjoy your meal!

Harissa Chicken Lettuce Boats

I made Harissa Chicken Lettuce Boats using shredded leftover chicken tossed with harissa paste and lemon juice. Theyre served in butter lettuce leaves and finished with diced cucumber, tomato and plain Greek yogurt.

Ingredients

• 2 cups shredded leftover chicken
• 1 to 2 tablespoons harissa paste
• One head of butter lettuce leaves
• 1/4 cup plain Greek yogurt
• 1 small cucumber, diced
• 1 medium tomato, diced
• Juice of half a lemon

Instructions

1. Toss the shredded chicken with the harissa paste and the lemon juice in a bowl dont forget to mix in a bit of salt if you like.

2. Carefully separate the lettuce leaves and arrange them on a plate with a bit of space in between.

3. Spoon the chicken mixture into the lettuce leaves and top it with the diced cucumber and tomato.

4. Drizzle the Greek yogurt on top and serve immediately for a fun, quick meal.

Ginger Soy Chicken Noodle Stir-Fry

I made Ginger Soy Chicken Noodle Stir-Fry with shredded leftover chicken, freshly grated ginger and soy sauce, tossed with noodles, minced garlic, mixed veggies and sesame oil. Its a quick recipe for busy nights.

Ingredients

• 2 cups leftover chicken, shredded
• 1 tablespoon freshly grated ginger
• 3 tablespoons soy sauce
• 8 oz noodles (egg or rice noodles work great)
• 2 cloves garlic, minced
• 1 cup mixed veggies (like bell peppers or broccoli)
• 1 tablespoon sesame oil

Instructions

1. Cook noodles according to package instructions then drain and set em aside.

2. Heat the sesame oil in a large skillet over medium-high heat, then add the garlic and ginger. Stir for about one minute until its fragrant.

3. Toss in the leftover chicken and mixed veggies and fry for a few minutes until they start to warm up.

4. Add the noodles and soy sauce, mix it all together well and cook for another minute or two then serve warm.

Zesty Pesto Chicken Flatbread

I made this zesty pesto chicken flatbread using shredded leftover chicken, pesto sauce, flatbread, cherry tomatoes and mozzarella cheese. It come out crispy on the edges with melty cheese that makes it a satisfying meal.

Ingredients

• Leftover chicken, shredded
• Pesto sauce (store bought or homemade)
• Flatbread or naan
• Cherry tomatoes, halved
• Mozzarella cheese, sliced or shredded

Instructions

1. Preheat oven to 400°F, then spread a thin layer of pesto evenly onto the flatbread.

2. Scatter your leftover chicken and cherry tomatoes across the flatbread and top it off with mozzarella cheese.

3. Pop the flatbread in the oven for about 8-10 mins until the cheese melts and the edges start to crisp up.

4. Once it comes out, drizzle a little olive oil, sprinkle some salt and pepper, and enjoy its zesty goodness.

Chipotle Chicken Empanadas

I make chipotle chicken empanadas with shredded chicken, minced chipotle in adobo, cream cheese, red onion and cilantro. Its a spicy treat thats simple to put together and brings bold flavor every time.

Ingredients

• 2 cups shredded leftover chicken
• 1 to 2 chipotle peppers in adobo sauce, minced
• 1/2 cup cream cheese, softened
• 1 small red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• Empanada dough rounds (store bought or homemade)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. mix the chicken with the chipotle, cream cheese, red onion, cilantro, salt and pepper until its well combined.

2. Spoon a generous amount of the mixture onto each dough round, then fold them over and seal the edges really well, using a fork to crimp them.

3. Place the empanadas on a baking sheet lined with parchment paper and bake for about 20 minutes or until they are a light golden brown.

4. Let them cool for a few minutes before serving so the filling isnt too hot. Enjoy these spicy, zesty treats!

Miso-Glazed Chicken Bibimbap

I came up with miso glazed chicken bibimbap using shredded chicken tossed in miso paste, soy sauce, honey and rice vinegar then served it over rice. Its a simple quick meal for busy nights.

Ingredients

• 2 cups shredded leftover chicken
• 2 tablespoons miso paste
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 2 cups cooked rice

Instructions

1. In a bowl, mix the miso paste, soy sauce, honey, and rice vinegar until its well combined, then toss in the chicken so it gets great flavor.

2. Spread the glazed chicken in a pan and warm it over medium heat for about 5 minutes stirring occasionally.

3. To assemble, put a mound of rice in a bowl and add the miso glazed chicken on top, then mix in any leftover veggies you like.

4. Top it off with a fried egg and a drizzle of sesame oil if you want extra taste, then serve immediately. Enjoy your bibimbap!

Mediterranean Chicken Orzo Salad

I made Mediterranean Chicken Orzo Salad with leftover chicken, orzo pasta, cherry tomatoes, cucumber, kalamata olives, red onion and feta cheese. Its a balanced dish thats healthy and really easy to prepare.

Ingredients

• Leftover cooked chicken, diced
• Cooked orzo pasta
• Cherry tomatoes, halved
• Cucumber, diced
• Kalamata olives, pitted and sliced
• Red onion, thinly sliced
• Feta cheese, crumbled

Instructions

1. In a big bowl, mix the orzo, chicken, tomatoes, cucumber, olives, red onion and feta real good.

2. Drizzle olive oil and squeeze lemon juice on top, then add some salt and pepper; toss it all together careful so u dont over mix.

3. Let it chill in the fridge for at least 30 mins so all those flavours can blend in properly.

4. Taste it and adjust seasoning if needed, then serve chilled and enjoy your revamped leftover meal!

Curry Leaf Chicken Quesadillas

I made Curry Leaf Chicken Quesadillas with shredded chicken, a tablespoon of cooking oil, fresh curry leaves, chopped onion, diced red bell pepper and cheese folded in a flour tortilla. Its a quick, simple meal.

Ingredients

• 2 cups shredded leftover chicken
• 1 tablespoon cooking oil
• 10 fresh curry leaves
• 1 small onion, chopped
• 1 red bell pepper, diced
• 1/2 cup shredded cheese (cheddar or monterey jack)
• 4 flour tortillas

Instructions

1. Heat the oil in a pan, then add the chopped onion, bell pepper, and curry leaves. Let em cook for about 3 minutes till they start softening.

2. Stir in the shredded chicken and season with salt and pepper. Cook for another 2 to 3 minutes until everything is heated through.

3. Spoon the chicken mix onto a tortilla and sprinkle with cheese. Fold the tortilla over the filling.

4. Place the folded quesadilla in a heated skillet for 2 to 3 minutes on each side until the cheese melts and the tortilla gets a bit crispy. Enjoy!

Roasted Red Pepper Chicken Panini

I whipped up a roasted red pepper chicken panini using leftover chicken, sliced red peppers, fresh mozzarella and spinach, slathering basil pesto on ciabatta bread and drizzlin olive oil for a crispee finish.

Ingredients

• Leftover chicken, sliced or shredded
• Roasted red peppers, sliced
• Fresh mozzarella cheese slices
• Ciabatta or sourdough bread
• Spinach leaves
• Basil pesto or mayo
• Olive oil

Instructions

1. Preheat your panini press to medium high heat or heat a skillet over medium heat.

2. Slice the bread and spread basil pesto or mayo on one side of each slice. Then add the leftover chicken, roasted red peppers, mozzarella cheese, and spinach in layers.

3. Drizzle a little olive oil on the outside of the bread and place the sandwich on the press or skillet. Cook for about 4 to 5 minutes, pressing down occasionally, till the cheese starts melting and the bread gets crispy.

4. Remove from heat, let it sit for a minute, then cut it in half and serve while its hot and gooey. Enjoy the yummy panini!

Turmeric Chicken and Quinoa Patties

I make Turmeric Chicken and Quinoa Patties with shredded chicken, quinoa, egg, turmeric powder, onion, breadcrumbs, salt and pepper. Its a no fuss recipe that fries up golden brown and serves as a quick meal.

Ingredients

• 2 cups shredded leftover chicken
• 1 cup cooked quinoa
• 1 egg, lightly beaten
• 1 teaspoon turmeric powder
• 1/2 cup finely chopped onion
• 1/4 cup breadcrumbs
• Salt and pepper to taste

Instructions

1. In a large bowl, mix together the shredded chicken, quinoa, egg, turmeric powder, chopped onion, breadcrumbs, salt and pepper.

2. Stir the mixture until its all well combined then let it sit for like 5 mins to let the flavors blend.

3. Form the mix into patties about 1/2 inch thick and put them on a greased pan.

4. Fry the patties on medium heat for 4 to 5 minutes on each side until they turn golden brown and are cooked through. Enjoy your meal!

Cilantro Lime Chicken Fajitas

I enjoy making Cilantro Lime Chicken Fajitas with shredded leftover chicken, red and green bell peppers, onion, lime juice, fresh cilantro and olive oil. Its a simple dish that comes together quick for busy nights.

Ingredients

• Leftover chicken, shredded (about 1-2 cups)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• Juice of 1 lime
• A handful of chopped fresh cilantro
• 2 tbsp olive oil

Instructions

:

1. Heat the olive oil in a large pan over medium heat then cook the onions and peppers until they start to soften about 5 minutes.

2. Stir in the leftover chicken, lime juice, salt and pepper to taste then mix in the chopped cilantro and let it all warm through.

3. Taste the mixture, adjust the seasonin if needed and serve it on warmed tortillas with extra cilantro for garnish.

Sun-Dried Tomato Chicken Pita Pockets

I whipped up Sun-Dried Tomato Chicken Pita Pockets using shredded chicken, sun-dried tomatoes, Greek yogurt, fresh spinach, and crumbled feta cheese seasoned with salt and pepper. Its a quick n hearty meal in pita pockets.

Ingredients

• 2 cups leftover cooked chicken, shredded
• 1/3 cup sun-dried tomatoes, chopped (rehydrate if needed)
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped fresh spinach
• 1/4 cup crumbled feta cheese
• Salt and pepper to taste
• 4 pita pockets

Instructions

1. In a bowl, mix your shredded chicken, chopped sun-dried tomatoes, spinach and feta cheese. Dont forget to season with salt and pepper.

2. Stir in the Greek yogurt until everything is coated well. If you want a little kick, you can add a drizzle of olive oil or a squeeze of lemon.

3. Warm the pita pockets slightly, then fill them with the chicken mixture and enjoy right away. Dont let it sit too long or it might get soggy.

Spicy Peanut Chicken Ramen Bowl

I made a spicy peanut chicken ramen bowl using leftover chicken, ramen noodles, peanut butter, soy sauce, sriracha and minced garlic. Its a quick dish that add a real kick and comes together fast.

Ingredients

• Leftover chicken, shredded or chopped
• 1 package of ramen noodles (discard the seasoning packet)
• 2 tablespoons peanut butter (creamy works best)
• 1 tablespoon soy sauce
• 1 teaspoon sriracha (adjust to your heat preference)
• 1 clove garlic, minced
• 1 teaspoon sesame oil

Instructions

1. Bring a pot of water to a boil and cook the ramen noodles until they are tender, then drain then set aside. Meanwhile, in a pan, warm the sesame oil and lightly sauté the minced garlic and leftover chicken until heated through.

2. In a small bowl, mix the peanut butter, soy sauce, and sriracha until its all combined smooth. If its too thick, add a splash of water to loosen it up a bit.

3. Toss the noodles and chicken together in the pan and pour over the spicy peanut sauce, stirring well so everything gets evenly coated.

4. Give it a taste, and if you like it spicier or saltier, feel free to add more sriracha or soy sauce. Enjoy while its warm!

Lemon Herb Chicken Avocado Toast

I made lemon herb chicken avocado toast using leftover lemon herb chicken diced and ripe avocado mashed on toasted bread with a drizzl of olive oil, fresh lemon juice, salt and pepper.

Ingredients

• Leftover lemon herb chicken, diced
• 1 ripe avocado
• 2-3 slices of your favorite bread
• Fresh lemon juice (about 1 lemon)
• A drizzle of olive oil
• Salt and pepper to taste

Instructions

1. Toast the bread until it is golden brown. While its toasting, mash the avocado in a bowl until it’s smooth enough but still a bit chunky.

2. Gently warm up the leftover lemon herb chicken in a pan with a little olive oil, dont forget to stir a bit so it heats evenly.

3. Spread the mashed avocado on the toast and then layer your warm chicken over the top, drizzle with lemon juice and then season with salt and pepper.

4. Give it a quick taste and add extra herbs if you feel it needs more flavor, then serve immediately. Enjoy your meal!

Vietnamese Chicken Banh Mi Sliders

I made Vietnamese Chicken Banh Mi Sliders with shredded chicken, mini slider buns, pickled carrots & daikon, fresh cilantro, cucumber slices, and spicy mayo. They pack a kick and its quick to put together.

Ingredients

• Leftover chicken, shredded
• Mini slider buns or small baguette pieces
• Pickled carrots and daikon
• Fresh cilantro leaves
• Cucumber slices
• Spicy mayo (mix mayo with sriracha and lime juice)

Instructions

:

1. Preheat your oven a bit and warm the buns so they get a nice soft crust.

2. Toss the shredded chicken with a pinch of salt, pepper and a squeeze of lime juice to boost the flavor.

3. Spread a generous amount of spicy mayo on each bun and then layer on the chicken, pickled veggies, cucumber slices, and a handful of cilantro.

4. Serve them right away and drizzle extra sriracha if you like it kickin.

Smoky Barbecue Chicken Stuffed Sweet Potatoes

I discovered Smoky Barbecue Chicken Stuffed Sweet Potatoes, its made with baked sweet potatoes, shredded leftover chicken, smoky barbecue sauce, red onion, red bell pepper and corn. A hearty dish perfect for a cozy meal.

Ingredients

• 2 large baked sweet potatoes
• 1 cup shredded leftover chicken (grilled or smoked if possible)
• 1/2 cup smoky barbecue sauce
• 1/4 cup diced red onion
• 1/4 cup diced red bell pepper
• 1/4 cup corn kernels (canned or fresh)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F and bake the sweet potatoes until they are soft inside (about 45 to 60 minutes).

2. Let them cool a bit and then carefully cut each in half; scoop out most of the flesh into a bowl, leaving a little border intact.

3. Mix in the shredded chicken, smoky barbecue sauce, red onion, bell pepper, corn and season with salt and pepper.

4. Fill the sweet potato skins with the mixed stuff and return them to the oven for another 10 to 15 minutes till everything is heated and slightly melty. Enjoy your meal!

Greek Yogurt Chicken Gyro Wraps

I made a Greek Yogurt Chicken Gyro Wrap using leftover shredded chicken, plain Greek yogurt, garlic, lemon juice and oregano seasoned with salt and pepper. Its a simple, fast meal thats perfect for busy days.

Ingredients

• 2 cups leftover shredded chicken
• 1/2 cup plain Greek yogurt
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. In a bowl mix the Greek yogurt, garlic, lemon juice, oregano, salt and pepper.

2. Toss in the leftover chicken until its all evenly coated, then let it marinate for about 10 minutes so the flavors can blend.

3. Warm up your pita wrap in a pan or microwave and spoon the chicken mixture in.

4. If u like, add in some chopped lettuce or tomatoes before folding up the wrap and enjoy.

Szechuan Pepper Chicken Lettuce Cups

I make these Szechuan Pepper Chicken Lettuce Cups with shredded leftover chicken, lightly crushed Szechuan peppercorns, minced garlic, fresh ginger, chopped green onines, soy sauce and chili garlic sauce; easy to prepare and served warm.

Ingredients

• Leftover cooked chicken, shredded
• Szechuan peppercorns, lightly crushed
• Minced garlic
• Fresh ginger, grated
• Chopped green onions
• Soy sauce
• Chili garlic sauce

Instructions

1. Heat some oil in a pan and toss in the minced garlic and grated ginger till they start to smell really good.

2. Add the shredded chicken along with soy sauce, chili garlic sauce and the crushed Szechuan peppercorns and stir it up for a few minutes.

3. Mix in the chopped green onions and let everything heat through, then take off the heat.

4. Spoon the mixture into the lettuce cups and serve warm Enjoy!

Roasted Garlic Chicken and Spinach Tart

I made a roasted garlic chicken and spinach tart using shredded chicken, mashed roasted garlic, chopped spinach, puff pastry, mozzarella cheese, heavy cream, salt and pepper. Its simple and quick to prep.

Ingredients

• 1 cup shredded leftover roasted chicken
• 1/2 cup mashed roasted garlic
• 2 cups chopped fresh spinach
• 1 sheet puff pastry
• 1/2 cup shredded mozzarella cheese
• 1/4 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F. Roll out the puff pastry until it is thin enough to fill.

2. In a bowl, mix the shredded chicken, mashed garlic, chopped spinach, cream and cheese until theyre all combined.

3. Spread the mixture evenly on the puff pastry sheet, then season with salt and pepper.

4. Bake for 20 to 25 minutes until the pastry is golden brown and let it cool a little before serving.

Chipotle Corn Chicken Chowder

I made Chipotle Corn Chicken Chowder using shredded chicken, corn, minced chipotle pepper, diced onion, chicken broth and heavy cream. Its a hearty, spicy stew thats perfect for warming up on chilly days.

Ingredients

• 2 cups leftover chicken, shredded
• 1 cup corn kernels (fresh, frozen or canned)
• 1 chipotle pepper in adobo sauce, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 small onion, diced
• Salt & pepper to taste

Instructions

1. Heat a large pot over medium heat and add the diced onion, cook it until its soft.

2. Pour in the chicken broth and bring it to a simmer then add the shredded chicken, corn, and minced chipotle pepper.

3. Stir in the heavy cream and season with salt and pepper, cooking it for a few minutes so all the flavors mix well.

4. Taste it, adjust the seasoning if needed then serve warm and enjoy your bowl of spicy, leftover chicken chowder.

Moroccan-Spiced Chicken Tagine Pie

Im making a Moroccan-Spiced Chicken Tagine Pie with shredded chicken, chopped onion, minced garlic, cumin, paprika and dried apricots inside two pie crusts. Its a hearty dish that brings a unique blend of flavors.

Ingredients

• 2 cups leftover cooked chicken, shredded
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/3 cup chopped dried apricots
• 1 prepared pie crust (for top and bottom)

Instructions

1. Preheat your oven to 375°F and in a pan sauté the onion and garlic in olive oil until they get soft.

2. Mix in the chicken, cumin, paprika and apricots then let it simmer for around 5 minutes so the flavors can blend.

3. Lay one pie crust in a dish, pour in the chicken mix evenly then cover with the second crust making sure to seal the edges.

4. Bake for 20 to 25 minutes til the crust is golden brown and its heated through. Enjoy youre meal!