- Take any leftover chicken and get it off the bone. Place in a medium sauce pot with your choice of sauce.
(Mind you, this is day 3-still using meat from a whole chicken that cost less than $5, and I never repeated a flavor profile). I did leave one wing on the bone. Since I was using Buffalo-style sauce, it seemed fitting to have a hot wing for the husband.
- Set the stove to low heat (1 or 2 max).
- Simmer in sauce for 1/2 an hour.
- After 30 minutes, remove from pot with a slotted spoon and place in a mixing bowl.
You may even choose to rinse the chicken off if you like a drier texture.
- Using a hand mixer-set to low, shred the chicken.
For a drier texture, chop chicken instead of shredding.
- Then wrap up the chicken with your choice of toppings.
We used ranch and thin-sliced celery. Next time, I would definitely use Romaine lettuce. The celery was a great texture, but wasn’t enough to balance the sauce.
- Finished Product!