On occasion, I find Rotisserie Chickens on markdown, I will buy them in bulk and freeze them. With a quick thaw, they make for tasty and quick ingredients for dishes like Paleo Shredded Chicken Burrito Filling.
You will find this to have just the right amount of “heat” that is deliciously off-set by the cool and creamy Home Made Paleo Guacamole. While I did not include any dairy in this recipe, feel free to use some sour cream or shredded cheese, if you are so inclined.
10 ounces of cooked rotisserie chicken breast
8 ounces of tomato sauce
1/4 cup salsa
1/4 cup paleo taco seasoning
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon of minced dried garlic
Shred the cooked chicken breast and place in a medium saucepan along with the tomato sauce, salsa, paleo taco seasoning, chili powder, ground cumin and minced dried garlic. Mix well.
Bring the mixture to a boil over medium high heat.
Cover and reduce heat to a simmer and allow to cook for 15 minutes, stirring occasionally to distribute the flavors and to ensure that the chicken is well shredded and coated.
This is the point where you need to judge the consistency of your sauce and if too thick, add a little water, and if not thick enough, continue to cook uncovered for another 5 to 10 minutes.
Serve on a lettuce wrap, like I do, or any suitable paleo style wraps.