10 Minute Honey BBQ Chicken Tacos
10 Minute Honey BBQ Chicken Tacos
Ingredients
For the Tacos
- 2 cups leftover honey garlic chicken, shredded or diced
- 8 flour tortillas, 6-inch
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded or sliced
- 1/2 cup white sauce, such as ranch or a creamy garlic sauce, for serving
For the Arugula Salad
- 4 cups arugula
- 1 cup cherry tomatoes, halved
- 1/2 lemon, juiced
- 2 tablespoons olive oil
- 4 ounces goat cheese, crumbled
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
If your leftover honey garlic chicken is not already shredded or diced, chop it into smaller, bite-sized pieces. Set aside.
⏱️ 2 min
- 2
In a large bowl, combine the arugula and halved cherry tomatoes. Squeeze the juice from 1/2 a lemon over the vegetables. Drizzle with olive oil, then season with salt and black pepper. Crumble the goat cheese into the bowl. Toss gently to combine all the salad ingredients.
⏱️ 3 min
- 3
Heat a large skillet or griddle over medium heat. Place one tortilla into the hot pan. On one half of the tortilla, evenly distribute about 1/4 cup of the prepared honey garlic chicken. Layer about 2 tablespoons of shredded mozzarella cheese and 2 tablespoons of shredded cheddar cheese over the chicken.
⏱️ 2 min
- 4
Fold the empty half of the tortilla over the chicken and cheese to create a taco shape. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey. Repeat with the remaining tortillas, chicken, and cheese.
⏱️ 10 min
- 5
Once cooked, remove the tacos from the pan. Drizzle each taco with the white sauce before serving. Serve immediately with the arugula salad on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
10 Minute Honey BBQ Chicken Tacos
For the Tacos
- 2 cups leftover honey garlic chicken, shredded or diced
- 8 flour tortillas, 6-inch
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded or sliced
- 1/2 cup white sauce, such as ranch or a creamy garlic sauce, for serving
For the Arugula Salad
- 4 cups arugula
- 1 cup cherry tomatoes, halved
- 1/2 lemon, juiced
- 2 tablespoons olive oil
- 4 ounces goat cheese, crumbled
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
If your leftover honey garlic chicken is not already shredded or diced, chop it into smaller, bite-sized pieces. Set aside.
⏱️ 2 min - 2
In a large bowl, combine the arugula and halved cherry tomatoes. Squeeze the juice from 1/2 a lemon over the vegetables. Drizzle with olive oil, then season with salt and black pepper. Crumble the goat cheese into the bowl. Toss gently to combine all the salad ingredients.
⏱️ 3 min - 3
Heat a large skillet or griddle over medium heat. Place one tortilla into the hot pan. On one half of the tortilla, evenly distribute about 1/4 cup of the prepared honey garlic chicken. Layer about 2 tablespoons of shredded mozzarella cheese and 2 tablespoons of shredded cheddar cheese over the chicken.
⏱️ 2 min - 4
Fold the empty half of the tortilla over the chicken and cheese to create a taco shape. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey. Repeat with the remaining tortillas, chicken, and cheese.
⏱️ 10 min - 5
Once cooked, remove the tacos from the pan. Drizzle each taco with the white sauce before serving. Serve immediately with the arugula salad on the side.
⏱️ 3 min