Inspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar before taco time. —Melissa Halonen, Spokane, Washington
Ingredients
- 12 taco shells
- 1 rotisserie chicken, skin removed, shredded
- 1 bottle (11-1/2 ounces) Thai peanut sauce, divided
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 1/3 cup minced fresh cilantro
Directions
- Heat taco shells according to package directions. Meanwhile, in a large skillet, combine chicken and 1/2 cup peanut sauce; heat through.
- In a small bowl, mix cucumber, carrot and cilantro. Serve chicken in taco shells with cucumber mixture and remaining peanut sauce.
Loading Popular in the Community
Loading Reviews
