I had some leftover barbecue chicken, some tortillas, a little leftover brown rice, and shredded cheese, and viola!


2 – 3 c. leftover brown rice

12 flour tortillas

4 c. leftover barbecue chicken, shredded

1 jar alfredo sauce or 1 can creamy cheesy soup, like broccoli cheese

2 c. shredded cheese

Mix rice with half the alfredo sauce or soup.

Spread evenly over the bottom of a 13 x 9 baking dish sprayed with coconut oil.

Roll chicken in tortillas and place on top of rice.

Thin sauce or soup so it can be spooned over the tortillas.

Spread evenly.

Sprinkle with shredded cheese and cook at 375 F for 30-35 minutes.