My dear husband John is the Master of Leftovers. Which is great, since my cooking and grilling experiments generate so many of them. This is what we enjoyed for lunch yesterday:
Leftover fried chicken, chopped into tidbits
Olive oil (John used some Zatoun we got at the Mahone Bay organic farmer's market)
Shredded cheese (I'd like to say I made my queso blanco for this, but I was too lazy. We slummed with an organic cheddar from the market)
Chopped lettuce (We used BW's organic greens)
Minced fresh oregano (also from BW's farm)
Warm the olive oil in a cast iron pan over low-medium heat. Toast the tortillas in the pan one at a time, 1-2 minutes per side. Set aside or in a tortilla warmer.
Toss the fried chicken tidbits in a light coating of taco sauce. Warm gently on the stovetop. Leave the taco sauce out for people to add to taste.
Plate the tortillas, one per plate. spoon the warm fried chicken down the middle, top with lettuce and cheese, and gently wrap into a burrito shape. Sprinkle the top with minced oregano, and voila!
Why do we call it an UnWrap? Because the soft, warm tortilla contains its ingredients loosely, leaving room for additions, subtractions, or other improvisations. As an unschooling family, it fits us to a T!