Pulled Chicken Burrito Bowls

Pulled chicken burrito bowls are a tasty way to use up leftovers! I start with my cheesy zucchini rice and 30-minute pulled chicken, then pile on roasted corn salsa, lettuce, tomatoes, sliced avocado, queso fresco and dollop of sour cream!

I finally present to you these amazing burrito bowls that I’ve been hyping up for what seems like forever! This post was supposed to go up last Thursday, but I kept thinking Wednesday was Tuesday and I never typed the post. Once Thursday arrived and I realized what day it was, of course my internet was acting up. Gotta love technical difficulties. 

So, here we are and it’s Monday!

Better late than never, right?
Did you all have a nice weekend? Was it hot where you live? It’s been mega hot here in Delaware. Like, can’t even go outside hot!

I really don’t mind the heat that much, but the humidity has been intense, so trying to get anything done is challenging. For example, gardening. We dug potatoes on Saturday, which happens to be one of my favorite activities in the garden. It took us under an hour and my clothes were stuck fast to me, plus I got a nice farmer’s burn. Notice how I said farmer’s burn and not farmer’s tan? Yeah, I don’t tan. 

Potato digging took place in the morning, so shower number one happened after that. In the evening hours we went out to pick, what seemed like, a million cherry tomatoes. Soaking wet with sweat again meant shower number two had to follow. Fun times!

Sunday was a day spent inside getting chores done and cooking, of course! I made the first BLT’s of the summer with a freshly picked yellow tomato. Best.Lunch.Ever.

Dinner consisted of the best enchiladas I think I’ve ever made – I need to jot down that recipe so I can share it with you!

Enough of my weekend, let’s talk burrito bowls!

Kyle and I have been obsessed with burrito bowls lately. We have them at least a few times a month! It’s just so easy to create tasty burrito bowls and this pulled chicken version is a new favorite. 

First we start out with leftover cheesy zucchini rice topped with leftover 30-minute pulled chicken. Basically we heat that up in the microwave and then pile on the fresh toppings! 

You can top these pulled chicken burrito bowls however you like. I make a fresh roasted corn salsa, which is very simple and adds tons of flavor. Then, I keep going with fresh lettuce, tomatoes, avocado, queso fresco, and sour cream.  

I probably didn’t even need to post a recipe for this since it’s really just assembling a bunch of leftovers. Buuuuut, it’s way to good not to share!

I should also mention this same assembly method works well with pulled pork, shrimp, and grilled veggies! I’m actually ashamed to admit how many burrito bowls I’ve consumed within the last 2 weeks, but let’s just say all of what I just mentioned made an appearance in that short time frame. 

These burrito bowls make a fabulous leftover lunch, too. Heck, top one with a fried egg and I’ll be enjoying it for breakfast!

I hope you all have a fantastic week and enjoy a burrito bowl, or two! ?

Leftover Pulled Chicken Burrito Bowls {with Roasted Corn Salsa}

2016-07-31 19:04:15

Serves 4

Pulled chicken burrito bowls are a tasty way to use up leftovers! I start with my cheesy zucchini rice and 30-minute pulled chicken, then pile on roasted corn salsa, lettuce, tomatoes, sliced avocado, queso fresco and dollop of sour cream!

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Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

For the Salsa

1. 3 Ears Fresh Sweet Corn
2. 1 Small Red Onion, finely chopped
3. 1-2 Serrano Peppers*, finely chopped
4. 1 Lime, zested and juiced
5. 2 Tablespoons Fresh Chopped Cilantro
6. Salt & Pepper, to taste

For Assembling the Burrito Bowls

1. 4 Cups Leftover Spicy Cheesy Zucchini Rice, or plain rice (brown rice or quinoa will work too!)
2. 2 Cups Leftover 30-Minute Pulled Chicken
3. Shredded Lettuce
4. Chopped Tomatoes
5. Sliced Avocado
6. Queso Fresco
7. Sour Cream
8. Fresh Limes
9. Fresh Cilantro

Make the Salsa

1. Preheat the oven to 375º.
2. Place the corn (in the husk) directly on the oven rack and let it roast for 20 minutes. Let it cool until you can touch it, then remove it from the husks and scrape the kernels off of the cobs.
3. In a bowl, combine the corn, red onion, Serrano peppers, lime zest, lime juice, and cilantro. Stir to combine and season to taste with salt and pepper.

Assemble the Burrito Bowls

1. Heat up the leftover rice and pulled chicken in shallow bowls. Top your burrito bowl however you like – I like to pile on the corn salsa, shredded lettuce, tomatoes, avocado, queso fresco and sour cream. Finish them off with a squeeze of lime and some fresh cilantro!

Notes

1. *You can also use jalpenos or omit the peppers all together if you don't like heat. We used two serranos that were relatively mild - always start by adding a little at a time and tasting to adjust the heat level. It's must easier to add more than to take away too much!

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