Total Time
Prep 10 mins
Cook 10 mins

Leftover roasted chicken from Sunday was all --Tasty-- needed as inspiration for this fantastic taco recipe! --Tasty-- served the tacos with home cooked pinto beans and Spanish rice (this one--->> Spanish Rice except the toms were omitted). Fresh, yummy, juicy strawberries for dessert! Note: all amounts in recipe are estimated. *Update*-1 Dec 2009: also good with leftover turkey in place of chicken

Ingredients Nutrition

  • 6 corn tortillas
  • 2 cups roasted chicken, cubed, approximately
  • 14 teaspoon salt-free garlic powder
  • 12 cup roasted tomato salsa, approximately
  • 14 cup creamy creamy Italian dressing (homemade!)
  • 14 cup freshly grated asiago cheese (we used a little of Parmesan, romano and asiago)
  • 3 tablespoons fresh basil, cut into ribbons (FRESH only!)
  • corn oil, for frying


  1. Steam or fry the tortillas. Set aside.
  2. In a saute pan heat up the oil on medium heat and cook the chicken with the garlic powder until the meat is lightly browned, about 6-8 minutes.
  3. Divide the chicken among the six tortillas.
  4. Add the salsa, cheese, creamy Italian dressing and basil ribbons.
  5. Enjoy!