29+ Delicious Leftover Chicken Lunch Recipes to Try Today

We’ve all been there—after cooking a delicious dinner, you’re left with a heap of leftover chicken, and you’re wondering what to do with it. Tossing it out feels wasteful, but at the same time, you might be craving something fresh and exciting.

Fortunately, leftover chicken can be a culinary treasure! With a little creativity, you can transform those leftovers into a variety of delicious lunches that are as exciting as they are easy to make.

Whether you’re in the mood for a quick wrap, a hearty salad, or a comforting casserole, we’ve rounded up 29+ leftover chicken lunch recipes that will inspire your next meal.

These recipes are simple, versatile, and perfect for taking your lunch game to the next level—without the hassle of starting from scratch. Let’s dive in!

29+ Delicious Leftover Chicken Lunch Recipes to Try Today

Leftover chicken doesn’t have to be boring, and it definitely doesn’t deserve to go to waste.

From savory wraps and salads to comforting bowls and stuffed veggies, there’s no shortage of creative ways to give your chicken leftovers a new life.

The 29+ recipes we’ve shared offer something for everyone, whether you’re looking for a light lunch or a hearty meal to keep you satisfied. So the next time you find yourself with leftover chicken, remember: the possibilities are endless!

Happy cooking, and enjoy your delicious, stress-free lunches!

Chicken Caesar Wraps with Crunchy Veggies

Transform last night’s roasted or grilled chicken into a lunch that feels fresh, filling, and restaurant-worthy. These Chicken Caesar Wraps are a delightful blend of creamy dressing, crunchy vegetables, and savory chicken, all wrapped up in a soft tortilla. They’re portable, quick to assemble, and customizable to your taste, making them ideal for a weekday lunch at work or a quick meal at home.

Ingredients:

• 1½ cups cooked chicken, shredded or chopped
• 2 large flour tortillas or wraps
• 1 cup romaine lettuce, chopped
• ½ cup cherry tomatoes, halved
• ¼ cup shredded Parmesan cheese
• ⅓ cup Caesar dressing
• ¼ cup croutons, crushed slightly
• Optional: a squeeze of lemon juice or black pepper

Instructions:

1. In a large bowl, combine the chicken, lettuce, cherry tomatoes, Parmesan, and Caesar dressing. Toss until evenly coated.
2. Sprinkle in the crushed croutons and toss gently to maintain some crunch.
3. Warm the tortillas for 10 seconds in the microwave to make them more pliable.
4. Divide the filling evenly between the wraps. Fold in the sides and roll tightly.
5. Slice in half and serve immediately or wrap in foil for an on-the-go lunch.

This wrap delivers a perfect balance of flavor and texture—cool, crisp veggies contrast with creamy dressing and hearty chicken. Whether you’re trying to clear out the fridge or craving something satisfying without the fuss, this Chicken Caesar Wrap hits the mark every time.

Leftover Chicken Fried Rice Bowl

Leftover chicken becomes the star of a savory, satisfying fried rice dish that rivals your favorite takeout. This recipe makes use of simple pantry staples and veggies you probably already have, offering a quick and economical lunch option that doesn’t compromise on flavor. Ideal for meal prepping or enjoying hot off the skillet, it’s a great way to minimize waste while maximizing taste.

Ingredients:

• 1 cup cooked chicken, diced
• 2 cups cooked rice (preferably day-old)
• ½ cup frozen peas and carrots
• 2 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil or vegetable oil
• 2 eggs, beaten
• Optional: sriracha, sesame seeds, or extra soy sauce for topping

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add the beaten eggs and scramble until fully cooked. Remove and set aside.
3. In the same skillet, add a little more oil if needed and stir-fry the peas, carrots, and green onions for 2–3 minutes.
4. Add the rice and chicken to the pan and stir well to combine.
5. Return the cooked eggs to the pan and pour in the soy sauce. Stir everything together and cook for another 2–3 minutes until heated through.
6. Serve hot with optional toppings like sriracha or sesame seeds.

This fried rice bowl proves that leftovers can be reinvented into something totally crave-worthy. With just a few ingredients and under 15 minutes of cooking, you get a delicious, hearty lunch that’s customizable to your favorite flavors and textures.

Creamy Chicken Salad Lettuce Cups

For a lighter, low-carb lunch that doesn’t skimp on flavor, these Creamy Chicken Salad Lettuce Cups are the answer. Featuring tender leftover chicken tossed in a tangy, herb-laced dressing, this recipe is refreshing, nutritious, and perfect for warmer days—or whenever you want a clean, crisp bite. Served in lettuce leaves instead of bread, it’s gluten-free and picnic-friendly too.

Ingredients:

• 1½ cups cooked chicken, chopped or shredded
• ¼ cup mayonnaise or Greek yogurt
• 1 teaspoon Dijon mustard
• 1 celery stalk, finely chopped
• 2 tablespoons red onion, minced
• 1 teaspoon fresh dill (or ¼ tsp dried)
• Salt and pepper to taste
• Butter lettuce or romaine leaves, washed and dried

Instructions:

1. In a bowl, mix the mayo/yogurt, Dijon mustard, dill, and a pinch of salt and pepper.
2. Fold in the chicken, celery, and red onion until well coated.
3. Spoon the chicken salad into individual lettuce leaves.
4. Serve immediately or chill for 30 minutes for deeper flavor.

These lettuce cups are proof that simple, healthy meals can still be incredibly satisfying. The creamy chicken salad is zesty and herbaceous, perfectly offset by the crisp lettuce. Whether you’re eating light or packing lunch to-go, this dish is as convenient as it is delicious.

Spicy Chicken Quesadillas

Turn your leftover chicken into a spicy, cheesy delight with these easy-to-make quesadillas. Perfect for a satisfying lunch, these quesadillas are packed with melty cheese, flavorful chicken, and a hint of heat from jalapeños and salsa. Crispy on the outside, gooey on the inside, these quesadillas come together quickly and can be customized with your favorite toppings or extra fillings.

Ingredients:

• 1½ cups cooked chicken, shredded
• 1 cup shredded cheddar or Mexican blend cheese
• 2 large flour tortillas
• 2 tablespoons salsa
• 1 jalapeño, sliced (optional)
• 1 tablespoon olive oil or butter
• Sour cream, guacamole, or salsa for dipping

Instructions:

1. Heat a skillet over medium heat and add a tablespoon of oil or butter.
2. Place one tortilla in the skillet and layer with chicken, cheese, salsa, and jalapeños (if using).
3. Top with the second tortilla and cook for 2–3 minutes on each side, until golden brown and crispy, and the cheese is melted.
4. Remove from heat, slice into wedges, and serve with sour cream, guacamole, or extra salsa for dipping.

These spicy chicken quesadillas offer a perfect combination of flavors and textures. The crispy tortilla and melted cheese are an irresistible contrast to the tender, flavorful chicken. You can quickly turn a basic lunch into something bold and exciting, with just a few ingredients and a little creativity.

Chicken and Avocado Salad Bowl

This Chicken and Avocado Salad Bowl is a fresh, healthy, and filling lunch option that uses up leftover chicken in the most delicious way. With creamy avocado, crisp greens, and a tangy vinaigrette, this salad is perfect for a light yet satisfying meal. It’s customizable, so you can add extra veggies, nuts, or seeds for added crunch or flavor.

Ingredients:

• 1 cup cooked chicken, sliced or shredded
• 1 ripe avocado, diced
• 2 cups mixed greens (spinach, arugula, or lettuce)
• ½ cucumber, sliced
• ¼ red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice or balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss the mixed greens, cucumber, and red onion.
2. Add the sliced chicken and avocado on top of the salad.
3. Drizzle with olive oil and lemon juice (or balsamic vinegar), and toss gently to combine.
4. Season with salt and pepper to taste and serve immediately.

This salad is a delightful combination of creamy avocado, tender chicken, and refreshing vegetables, making it both filling and nutritious. The light vinaigrette ties everything together, making it the perfect lunch when you’re craving something fresh, healthy, and quick.

BBQ Chicken Flatbread Pizzas

BBQ Chicken Flatbread Pizzas are an easy, fun way to transform leftover chicken into a tasty, customizable lunch. With smoky BBQ sauce, shredded chicken, and melted cheese all piled onto a crispy flatbread base, this dish is a great alternative to traditional pizza. You can load it up with your favorite toppings like red onions, cilantro, or extra cheese, making it a crowd-pleaser every time.

Ingredients:

• 2 flatbreads or pita breads
• 1½ cups cooked chicken, shredded
• ½ cup BBQ sauce
• 1 cup shredded mozzarella cheese
• ¼ cup red onion, thinly sliced (optional)
• 1 tablespoon fresh cilantro, chopped (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the flatbreads on a baking sheet and spread a thin layer of BBQ sauce over each.
3. Distribute the shredded chicken evenly on top of the sauce.
4. Sprinkle with mozzarella cheese and add red onion slices if using.
5. Bake for 8–10 minutes or until the flatbread is crispy and the cheese is bubbly.
6. Remove from the oven, sprinkle with cilantro (optional), slice, and serve.

These BBQ Chicken Flatbread Pizzas are perfect for lunch when you want something quick and flavorful. The combination of smoky BBQ sauce and tender chicken on a crisp flatbread base is a winning combo, and with endless topping possibilities, it’s a recipe that you can easily make your own.

Chicken Pesto Pasta Salad

This Chicken Pesto Pasta Salad is a vibrant, fresh, and satisfying lunch that’s perfect for using up leftover chicken. With the rich, herbaceous flavor of pesto, tender chicken, and al dente pasta, this dish is a great way to combine your proteins, veggies, and carbs into one delicious bowl. It’s light enough for a warm day but hearty enough to keep you full through the afternoon.

Ingredients:

• 1½ cups cooked chicken, diced
• 2 cups cooked pasta (penne, fusilli, or farfalle work best)
• ½ cup pesto sauce (store-bought or homemade)
• ½ cup cherry tomatoes, halved
• ¼ cup black olives, sliced
• ¼ cup Parmesan cheese, grated
• Fresh basil leaves for garnish

Instructions:

1. In a large bowl, combine the cooked pasta, diced chicken, cherry tomatoes, and olives.
2. Add the pesto sauce and toss everything together until evenly coated.
3. Sprinkle with Parmesan cheese and garnish with fresh basil leaves.
4. Serve immediately or chill in the fridge for 30 minutes before serving.

Conclusion:
This Chicken Pesto Pasta Salad is an easy, flavorful way to enjoy your leftovers. The pesto brings a fresh, herb-forward flavor to the dish, while the chicken and pasta make it filling and satisfying. It’s a great option for meal prepping or packing lunch to-go.

Chicken Fajita Bowls

Turn your leftover chicken into a Mexican-inspired fiesta with these Chicken Fajita Bowls. Colorful bell peppers, onions, and seasoned chicken are the stars of this simple yet flavorful dish. Whether you serve it over rice, quinoa, or lettuce, these bowls are customizable to your preferences and packed with fresh ingredients, making them the perfect quick and nutritious lunch.

Ingredients:

• 1½ cups cooked chicken, sliced or shredded
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon fajita seasoning (or taco seasoning)
• 1 cup cooked rice or quinoa (optional)
• Fresh cilantro, chopped
• Lime wedges for garnish
• Optional: sour cream, salsa, or guacamole

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the bell peppers and onion to the skillet, seasoning with fajita seasoning, and sauté for 5-7 minutes until softened.
3. Add the cooked chicken to the skillet and stir to combine. Heat for another 2-3 minutes until the chicken is warm.
4. Serve the fajita mixture over rice, quinoa, or in a bowl by itself. Top with cilantro, lime wedges, and optional toppings like sour cream, salsa, or guacamole.

These Chicken Fajita Bowls are a fun, flavorful way to repurpose your leftover chicken into a colorful and filling lunch. The sautéed vegetables add crunch and sweetness, while the fajita seasoning gives the dish a zesty kick. This recipe is easy to make, easy to customize, and perfect for a satisfying meal.

Chicken Tacos with Mango Salsa

Give your leftover chicken a tropical twist with these Chicken Tacos topped with a fresh and tangy mango salsa. The sweetness of the mango pairs beautifully with the savory chicken, creating a perfect balance of flavors. These tacos are light yet filling, making them an excellent choice for a quick and flavorful lunch that transports you to warmer climates.

Ingredients:

• 1½ cups cooked chicken, shredded
• 6 small soft corn or flour tortillas
• 1 mango, peeled and diced
• 1 small red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• ½ teaspoon chili powder
• Salt and pepper to taste
• Optional: sour cream or cheese for topping

Instructions:

1. To make the mango salsa, combine the diced mango, red onion, cilantro, lime juice, chili powder, salt, and pepper in a bowl. Mix well and set aside.
2. Warm the tortillas in a skillet or microwave for 10 seconds to make them pliable.
3. Heat the shredded chicken in a small skillet over medium heat until warmed through, about 3–4 minutes.
4. To assemble the tacos, place a spoonful of chicken on each tortilla and top with the mango salsa.
5. Add a dollop of sour cream or a sprinkle of cheese if desired.
6. Serve immediately and enjoy!

These Chicken Tacos with Mango Salsa are a delightful fusion of savory and sweet, with the tangy salsa perfectly complementing the tender chicken. The freshness of the mango adds a burst of flavor, making these tacos the ideal lunch for anyone craving something vibrant, light, and packed with taste.

Chicken and Spinach Stuffed Sweet Potatoes

For a wholesome, nutritious lunch, try these Chicken and Spinach Stuffed Sweet Potatoes. The natural sweetness of the roasted sweet potato pairs perfectly with the savory chicken and sautéed spinach. This dish is balanced, filling, and packed with vitamins, making it an ideal choice for a wholesome lunch that’s both comforting and healthy.

Ingredients:

• 2 medium sweet potatoes
• 1½ cups cooked chicken, shredded
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 tablespoon Greek yogurt or sour cream (optional)
• Salt and pepper to taste
• Optional: shredded cheese, fresh parsley, or a drizzle of balsamic glaze

Instructions:

1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 45–60 minutes, or until tender.
2. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the spinach and sauté until wilted, about 3–4 minutes.
3. Add the shredded chicken to the spinach and stir in garlic powder, salt, and pepper. Cook for another 2–3 minutes to heat the chicken through.
4. Once the sweet potatoes are done, slice them open and fluff the insides with a fork.
5. Spoon the chicken and spinach mixture into each sweet potato, and top with a dollop of Greek yogurt or sour cream if desired.
6. Optional: Sprinkle with shredded cheese, fresh parsley, or drizzle with balsamic glaze for extra flavor.

These Chicken and Spinach Stuffed Sweet Potatoes are the perfect balance of sweet and savory. The natural sweetness of the sweet potato enhances the richness of the chicken and spinach, creating a meal that’s filling and packed with nutrients. It’s a simple yet satisfying dish that’s great for lunch or meal prep.

Chicken and Vegetable Stir-Fry

This Chicken and Vegetable Stir-Fry is a vibrant, flavor-packed dish that takes full advantage of leftover chicken. Stir-frying tender chicken with a mix of colorful vegetables in a savory sauce creates a delicious, quick meal that’s both healthy and satisfying. It’s perfect for when you want to eat something full of flavor but don’t have much time to cook.

Ingredients:

• 1½ cups cooked chicken, sliced or diced
• 1 bell pepper, sliced
• 1 carrot, julienned or sliced
• 1 small zucchini, sliced
• ½ cup snap peas or green beans
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger (optional)
• 2 cloves garlic, minced
• Cooked rice or noodles (optional, for serving)
• Sesame seeds and green onions for garnish

Instructions:

1. In a large skillet or wok, heat sesame oil over medium-high heat. Add the garlic and ginger and sauté for 30 seconds.
2. Add the sliced bell pepper, carrot, zucchini, and snap peas. Stir-fry for 4–5 minutes, until the vegetables are tender but still crisp.
3. Add the cooked chicken to the skillet and pour in the soy sauce and hoisin sauce. Stir to combine and cook for another 2–3 minutes until heated through.
4. Serve the stir-fry over cooked rice or noodles if desired, and garnish with sesame seeds and chopped green onions.

This Chicken and Vegetable Stir-Fry is a quick and easy lunch that’s full of color, flavor, and nutrients. The combination of tender chicken, crisp vegetables, and savory sauces makes each bite exciting. It’s perfect for when you want to use up leftovers in a healthy, flavorful way, and it’s customizable with whatever veggies you have on hand.

Chicken and Hummus Wraps

These Chicken and Hummus Wraps are a light yet satisfying lunch that combines the richness of hummus with the tenderness of leftover chicken. The creamy hummus serves as a perfect spread, while fresh veggies add crunch and flavor to the wrap. It’s an easy, no-cook recipe that’s perfect for a quick, healthy lunch or a portable meal for on-the-go.

Ingredients:

• 1½ cups cooked chicken, shredded
• 2 large whole wheat or spinach tortillas
• ½ cup hummus (any variety)
• 1 cup mixed greens (lettuce, arugula, or spinach)
• 1 cucumber, thinly sliced
• ½ red onion, thinly sliced
• 1 tablespoon olive oil (optional)
• Salt and pepper to taste

Instructions:

1. Lay the tortillas flat on a clean surface and spread 2–3 tablespoons of hummus on each tortilla.
2. Layer the shredded chicken, mixed greens, cucumber, and red onion evenly on each wrap.
3. Drizzle with olive oil, and season with salt and pepper to taste.
4. Roll up the wraps tightly, folding in the sides as you go, and slice them in half.
5. Serve immediately or wrap in parchment paper for a portable lunch.

These Chicken and Hummus Wraps are the epitome of simple, healthy eating. The hummus adds a rich creaminess, while the fresh veggies and chicken make each bite light yet satisfying. They’re quick to assemble and perfect for a nutritious, no-fuss lunch. Plus, they’re portable, making them a great option for packed lunches or picnics.

Chicken and Avocado Quesadilla

A perfect twist on a classic quesadilla, the Chicken and Avocado Quesadilla brings together tender leftover chicken, creamy avocado, and melted cheese in a crispy tortilla. This recipe is simple to make, yet full of flavor, making it ideal for a quick lunch. The combination of creamy avocado and savory chicken creates a rich and satisfying meal that’s both comforting and delicious.

Ingredients:

• 1½ cups cooked chicken, shredded
• 1 ripe avocado, sliced
• 1 cup shredded cheddar or Monterey Jack cheese
• 2 large flour tortillas
• 1 tablespoon olive oil or butter
• ½ teaspoon cumin (optional)
• Salsa, sour cream, or guacamole for dipping

Instructions:

1. Heat a skillet over medium heat and add olive oil or butter.
2. Place one tortilla in the skillet and sprinkle half of the shredded cheese over it.
3. Add the shredded chicken and slices of avocado on top of the cheese, then sprinkle with cumin (optional).
4. Top with the second tortilla and cook for 2–3 minutes on each side, or until golden brown and the cheese is melted.
5. Remove from the skillet, slice into wedges, and serve with salsa, sour cream, or guacamole.

The Chicken and Avocado Quesadilla is a simple yet irresistible lunch option. The creamy avocado pairs perfectly with the savory chicken and melted cheese, all wrapped in a crisp tortilla. It’s a quick, satisfying meal that’s perfect for busy days when you want something warm and flavorful without much effort.

Chicken Tortilla Soup

This Chicken Tortilla Soup is a hearty and comforting dish that transforms leftover chicken into a flavorful soup packed with vibrant ingredients. The combination of tender chicken, tomatoes, beans, and spices makes for a satisfying meal that’s both light and filling. Perfect for cooler weather or a cozy lunch, this soup is easy to make and full of flavor.

Ingredients:

• 1½ cups cooked chicken, shredded
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, chopped
• 1 garlic clove, minced
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Tortilla chips, avocado, and cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for 3–4 minutes until softened.
2. Add the diced tomatoes, black beans, chicken broth, cumin, chili powder, and smoked paprika (if using). Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
3. Stir in the shredded chicken and let the soup simmer for another 5–7 minutes until the chicken is heated through.
4. Season with salt and pepper to taste.
5. Serve the soup in bowls, and garnish with crushed tortilla chips, avocado slices, and fresh cilantro.

This Chicken Tortilla Soup is a flavorful and comforting lunch that makes the most of your leftover chicken. The spices create a rich, aromatic broth, while the chicken adds protein and heartiness. Topped with tortilla chips and fresh avocado, it’s a deliciously satisfying meal for any time of day.

Chicken and Sweet Corn Fritters

These Chicken and Sweet Corn Fritters are crispy, savory bites that turn leftover chicken into a fun and flavorful lunch. The addition of sweet corn gives the fritters a burst of sweetness that pairs perfectly with the seasoned chicken. They’re light yet filling, making them a great option for a unique lunch that can be served with a side salad or dipping sauce.

Ingredients:

• 1 cup cooked chicken, shredded
• 1 cup sweet corn kernels (fresh or frozen)
• 2 eggs, beaten
• ½ cup breadcrumbs
• ¼ cup flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for frying
• Fresh cilantro or parsley for garnish
• Optional: dipping sauce (yogurt, sriracha, or ranch)

Instructions:

1. In a large bowl, combine the shredded chicken, sweet corn, eggs, breadcrumbs, flour, garlic powder, paprika, salt, and pepper. Mix well until everything is evenly combined.
2. Heat a tablespoon of olive oil in a large skillet over medium heat.
3. Scoop spoonfuls of the chicken mixture and form them into small patties. Fry the fritters in the skillet for 3–4 minutes per side, or until golden brown and crispy.
4. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain any excess oil.
5. Garnish with fresh cilantro or parsley, and serve with your favorite dipping sauce.

These Chicken and Sweet Corn Fritters are crispy, savory, and a little sweet, making them an exciting lunch option. The texture is light and crunchy, and they pair wonderfully with a cool dipping sauce or a fresh side salad. They’re a fun way to repurpose leftovers into a meal that feels indulgent yet light.

Chicken Caesar Wraps

These Chicken Caesar Wraps are a quick, satisfying lunch that combines the flavors of a classic Caesar salad with the convenience of a portable wrap. The creamy Caesar dressing, crispy lettuce, and tender leftover chicken are all wrapped up in a soft tortilla, making this a perfect meal for on-the-go or a casual lunch at home. It’s a lighter take on the traditional Caesar salad, but just as flavorful and filling.

Ingredients:

• 1½ cups cooked chicken, shredded or sliced
• 2 large flour tortillas
• 2 cups romaine lettuce, chopped
• ¼ cup Parmesan cheese, grated
• 3 tablespoons Caesar dressing
• ½ teaspoon garlic powder (optional)
• Salt and pepper to taste
• Lemon wedges for garnish (optional)

Instructions:

1. In a large bowl, toss the chopped romaine lettuce with Caesar dressing, garlic powder, salt, and pepper.
2. Add the shredded or sliced chicken to the salad mixture and toss again to combine.
3. Place each tortilla on a flat surface and divide the chicken Caesar mixture evenly between the two tortillas.
4. Sprinkle with grated Parmesan cheese.
5. Roll up the tortillas tightly, folding in the sides as you go.
6. Slice the wraps in half, and serve with a squeeze of lemon if desired.

These Chicken Caesar Wraps offer all the rich, creamy flavors of a Caesar salad in a convenient, handheld form. The combination of tender chicken, crispy lettuce, and tangy dressing is always a hit, making this wrap a great lunch option that’s simple to prepare yet full of flavor.

Chicken and Broccoli Alfredo Bake

This Chicken and Broccoli Alfredo Bake is a creamy, comforting dish that transforms leftover chicken into a hearty lunch. The combination of tender chicken, broccoli, and a rich Alfredo sauce, all baked with cheese, creates a filling meal that’s both indulgent and satisfying. It’s a great way to turn simple leftovers into a delicious casserole-style dish the whole family will love.

Ingredients:

• 1½ cups cooked chicken, shredded
• 2 cups broccoli florets, steamed or blanched
• 1 pound penne or rotini pasta
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Cook the pasta according to the package directions and drain.
2. In a large bowl, combine the cooked pasta, shredded chicken, steamed broccoli, and Alfredo sauce. Stir until everything is well coated.
3. Transfer the mixture to a greased 9×13-inch baking dish.
4. Sprinkle the mozzarella and Parmesan cheese on top, then drizzle with olive oil.
5. Bake for 20–25 minutes, or until the cheese is bubbly and golden brown on top.
6. Season with salt and pepper to taste, and serve hot.

This Chicken and Broccoli Alfredo Bake is the ultimate comfort food, making it an ideal lunch when you want something rich and satisfying. The combination of creamy sauce, tender chicken, and broccoli creates a balanced and filling dish that’s easy to make and perfect for leftovers.

Chicken and Black Bean Tostadas

These Chicken and Black Bean Tostadas are crispy, flavorful, and easy to prepare. The combination of seasoned leftover chicken, black beans, and crunchy tostada shells is both satisfying and healthy. Top them with fresh salsa, avocado, and a drizzle of sour cream, and you’ve got a delicious Mexican-inspired lunch that’s packed with flavor.

Ingredients:

• 1½ cups cooked chicken, shredded
• 1 can (15 oz) black beans, drained and rinsed
• 4 tostada shells
• 1 cup shredded lettuce
• ½ cup diced tomatoes
• 1 avocado, sliced
• ¼ cup sour cream
• Salsa, hot sauce, or taco sauce for drizzling
• Fresh cilantro for garnish
• 1 teaspoon cumin (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the tostada shells on a baking sheet and bake for 5–7 minutes, or until they are crispy.
2. While the tostadas are baking, heat the black beans and shredded chicken in a skillet over medium heat. Add cumin (optional) and a pinch of salt if desired, stirring to combine and warm the mixture through.
3. Once the tostada shells are ready, spoon the chicken and black bean mixture onto each shell.
4. Top with shredded lettuce, diced tomatoes, avocado slices, and a dollop of sour cream.
5. Drizzle with salsa, hot sauce, or taco sauce, and garnish with fresh cilantro.
6. Serve immediately and enjoy!

These Chicken and Black Bean Tostadas are a fun and flavorful lunch that brings together crispy tostada shells with savory chicken and black beans. Topped with fresh veggies, avocado, and your favorite sauce, they make for a satisfying and customizable meal that’s both light and filling.

Chicken Shawarma Salad

This Chicken Shawarma Salad is a fresh and flavorful Middle Eastern-inspired dish that brings together tender leftover chicken, vibrant vegetables, and a creamy yogurt-based dressing. The chicken is seasoned with shawarma spices, which give the salad a savory, aromatic kick. It’s a healthy, filling, and customizable lunch option, perfect for adding variety to your meal prep or weekday lunches.

Ingredients:

• 1½ cups cooked chicken, shredded or sliced
• 2 cups mixed greens (spinach, arugula, lettuce)
• 1 cucumber, sliced
• 1 tomato, diced
• ¼ red onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• 1 teaspoon garlic powder
• Salt and pepper to taste
• ¼ cup plain Greek yogurt
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. In a small bowl, mix olive oil, cumin, paprika, turmeric, garlic powder, salt, and pepper. Toss the cooked chicken in the spice mixture until evenly coated.
2. Heat a skillet over medium heat and warm the spiced chicken for 3-4 minutes, or until heated through.
3. While the chicken is warming, prepare the salad by combining mixed greens, cucumber, tomato, and red onion in a large bowl.
4. In a separate bowl, whisk together Greek yogurt and lemon juice to create a creamy dressing.
5. Once the chicken is ready, add it to the salad, and drizzle with the yogurt dressing.
6. Garnish with fresh parsley, and serve immediately.

This Chicken Shawarma Salad is a great way to use up leftover chicken while enjoying a fresh, vibrant lunch. The spices give the chicken a robust flavor that pairs beautifully with the crisp vegetables and creamy yogurt dressing. It’s a healthy and satisfying option that can be made ahead of time for easy meal prepping.

Chicken and Mushroom Risotto

This Chicken and Mushroom Risotto is a rich, creamy dish that uses leftover chicken to create a comforting, indulgent lunch. The savory flavors of the chicken blend beautifully with earthy mushrooms and creamy Arborio rice, making this risotto a perfect meal for when you want something hearty but not too heavy.

Ingredients:

• 1½ cups cooked chicken, shredded
• 1 cup Arborio rice
• 1 cup mushrooms, sliced (cremini or button mushrooms work well)
• 4 cups chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ cup dry white wine (optional)
• 1 tablespoon butter
• 2 tablespoons olive oil
• ¼ cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pan, heat olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the mushrooms to the pan and cook for another 5 minutes until they release their moisture and begin to brown.
3. Stir in the Arborio rice and cook for 1–2 minutes, allowing the rice to lightly toast.
4. If using wine, add it to the pan and stir until it’s mostly absorbed by the rice.
5. Gradually add the chicken broth, one ladleful at a time, stirring constantly. Allow the liquid to absorb before adding more broth. Continue this process until the rice is creamy and tender, about 20 minutes.
6. Once the risotto is cooked, stir in the shredded chicken and Parmesan cheese, and season with salt and pepper to taste.
7. Serve the risotto with a garnish of fresh parsley.

This Chicken and Mushroom Risotto is the ultimate comfort food for lunch. It’s creamy, flavorful, and full of savory depth, thanks to the mushrooms and the tender chicken. While risotto may take a bit of time to prepare, the result is worth the effort, and it’s a great way to elevate leftover chicken into a luxurious dish.

BBQ Chicken Salad

This BBQ Chicken Salad is a fun, zesty way to turn your leftover chicken into a satisfying lunch. The smoky, tangy BBQ sauce gives the chicken a delicious twist, while the crisp veggies and creamy dressing add freshness and balance. It’s perfect for a quick, light lunch that’s packed with flavor and easy to prepare.

Ingredients:

• 1½ cups cooked chicken, shredded
• 2 cups mixed greens (lettuce, spinach, arugula)
• 1 cup corn kernels (fresh, frozen, or canned)
• ½ cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup shredded cheddar cheese
• ¼ cup BBQ sauce
• ¼ cup ranch dressing or Greek yogurt
• Fresh cilantro for garnish

Instructions:

1. In a small bowl, toss the shredded chicken with the BBQ sauce until evenly coated.
2. In a large bowl, combine the mixed greens, corn, cherry tomatoes, and red onion.
3. Add the BBQ chicken on top of the salad, then sprinkle with shredded cheddar cheese.
4. Drizzle with ranch dressing or Greek yogurt, depending on your preference.
5. Garnish with fresh cilantro, and serve immediately.

This BBQ Chicken Salad is a deliciously tangy and satisfying lunch that’s both hearty and fresh. The BBQ chicken adds a smoky flavor that pairs wonderfully with the cool, crisp vegetables, and the creamy dressing ties it all together. It’s a great option for a quick lunch, and you can easily adjust the toppings to suit your taste.

Chicken Pesto Pasta Salad

This Chicken Pesto Pasta Salad is a fresh and vibrant lunch that combines leftover chicken with pasta, veggies, and a rich, herby pesto sauce. The combination of savory chicken and aromatic basil pesto makes this a satisfying and easy-to-make meal. It’s perfect for meal prepping or a quick, refreshing lunch on a warm day.

Ingredients:

• 1½ cups cooked chicken, shredded or diced
• 2 cups cooked pasta (penne, rotini, or farfalle work well)
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ red onion, thinly sliced
• ¼ cup pesto sauce (store-bought or homemade)
• ¼ cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large bowl, combine the cooked pasta, shredded chicken, cherry tomatoes, cucumber, and red onion.
2. Add the pesto sauce and toss everything together until well-coated.
3. Season with salt and pepper to taste.
4. Sprinkle with Parmesan cheese and garnish with fresh basil leaves.
5. Serve immediately or refrigerate for later use.

This Chicken Pesto Pasta Salad is a colorful, flavorful dish that’s perfect for lunch. The pesto sauce brings a burst of freshness and herby richness, while the chicken adds protein to keep you full. It’s easy to prepare and works great for meal prep or a light, satisfying lunch.

Chicken and Zucchini Noodles Stir-Fry

This Chicken and Zucchini Noodles Stir-Fry is a light yet filling lunch that replaces traditional noodles with zucchini ribbons, making it a low-carb option. The leftover chicken pairs perfectly with the fresh zucchini and stir-fry vegetables in a savory sauce. It’s quick, healthy, and flavorful, making it an ideal option for those looking for a nutritious meal with minimal effort.

Ingredients:

• 1½ cups cooked chicken, shredded or sliced
• 2 medium zucchinis, spiralized or sliced into ribbons
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey or brown sugar (optional)
• 1 teaspoon grated ginger (optional)
• 2 cloves garlic, minced
• Sesame seeds for garnish
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger (if using) and sauté for 30 seconds until fragrant.
3. Add the bell pepper and carrot to the skillet and stir-fry for 3–4 minutes until they start to soften.
4. Add the zucchini noodles and cook for another 2 minutes, stirring constantly.
5. Stir in the shredded chicken and soy sauce, rice vinegar, and honey (if using). Cook for an additional 2–3 minutes, until everything is heated through.
6. Serve the stir-fry with a sprinkle of sesame seeds and green onions.

This Chicken and Zucchini Noodles Stir-Fry is a delicious and healthy lunch option that’s both light and satisfying. The zucchini noodles provide a fresh, crunchy base, while the savory sauce and tender chicken make it flavorful and fulfilling. It’s a great way to get a veggie-packed, low-carb meal using your leftover chicken.

Chicken Parmesan Sliders

These Chicken Parmesan Sliders are a fun, bite-sized lunch option that combines the classic flavors of chicken Parmesan in a portable form. The leftover chicken is topped with marinara sauce, melted mozzarella cheese, and served on soft slider buns. Perfect for a quick lunch or as an appetizer, these sliders are delicious and easy to make.

Ingredients:

• 1½ cups cooked chicken, shredded or sliced
• 12 slider buns
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon Italian seasoning
• Fresh basil or parsley for garnish
• Olive oil for brushing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the slider buns in half and place the bottom halves on a baking sheet.
3. Top each bun with a spoonful of marinara sauce, followed by a slice of cooked chicken.
4. Sprinkle with mozzarella cheese, Parmesan cheese, and Italian seasoning.
5. Place the top buns on each slider and brush the tops with olive oil.
6. Bake for 10–12 minutes, or until the cheese is melted and the sliders are golden brown.
7. Garnish with fresh basil or parsley before serving.

These Chicken Parmesan Sliders are a deliciously cheesy, savory lunch option that’s sure to please. The marinara sauce and melted cheese create a rich, comforting flavor, while the sliders are easy to make and perfect for a quick lunch or party appetizer. It’s a fun and portable way to enjoy the flavors of chicken Parmesan.

Chicken and Spinach Stuffed Pitas

These Chicken and Spinach Stuffed Pitas are a simple and flavorful lunch option that transforms leftover chicken into a fresh, light meal. With tender chicken, sautéed spinach, and a zesty yogurt-based sauce, this pita sandwich is easy to assemble and packed with nutrients. It’s perfect for a quick, healthy lunch when you’re craving something light yet filling.

Ingredients:

• 1½ cups cooked chicken, shredded or diced
• 2 whole wheat pita pockets
• 1 cup fresh spinach
• ¼ red onion, thinly sliced
• ¼ cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the spinach and sauté for 2–3 minutes, or until wilted.
2. In a small bowl, mix Greek yogurt, lemon juice, garlic powder, salt, and pepper to create the sauce.
3. Slice the pita pockets in half and gently open them.
4. Stuff each pita with the sautéed spinach, shredded chicken, and red onion slices.
5. Drizzle with the yogurt sauce and garnish with fresh parsley or cilantro.
6. Serve immediately, or wrap them up for an easy, on-the-go lunch.

These Chicken and Spinach Stuffed Pitas are a healthy, light lunch that’s perfect for when you want something quick and full of fresh flavors. The creamy yogurt sauce adds a tangy note to the savory chicken and spinach, making it a delightful meal that’s both satisfying and easy to prepare.

Chicken and Sweet Potato Buddha Bowl

This Chicken and Sweet Potato Buddha Bowl is a nourishing, colorful dish that combines the richness of roasted sweet potatoes with the lean protein of leftover chicken. With fresh greens, roasted veggies, and a drizzle of tangy dressing, this bowl is a wholesome and balanced lunch. It’s perfect for meal prepping and can be easily customized with your favorite toppings.

Ingredients:

• 1½ cups cooked chicken, shredded or diced
• 1 large sweet potato, peeled and cubed
• 2 cups mixed greens (spinach, arugula, or kale)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• ½ avocado, sliced
• 1 tablespoon sesame seeds or pumpkin seeds
• 2 tablespoons tahini dressing or lemon vinaigrette

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, paprika, cinnamon, salt, and pepper, then spread them on a baking sheet. Roast for 20–25 minutes, flipping halfway through, until tender and lightly browned.
2. In a large bowl, layer the mixed greens, roasted sweet potatoes, and shredded chicken.
3. Top with avocado slices, sesame seeds, or pumpkin seeds.
4. Drizzle with tahini dressing or lemon vinaigrette and serve immediately.

This Chicken and Sweet Potato Buddha Bowl is the perfect combination of savory, sweet, and fresh flavors. The roasted sweet potatoes add warmth and depth, while the chicken provides protein to keep you full. It’s a nourishing, satisfying lunch that’s easy to make and incredibly customizable to your preferences.

Chicken and Avocado Grilled Cheese

This Chicken and Avocado Grilled Cheese is a fun twist on the classic grilled cheese sandwich. With creamy avocado and savory chicken, this version is a heartier, more satisfying lunch. The crispy, buttery bread and melted cheese create a perfectly crispy and indulgent sandwich that’s quick to make and perfect for a cozy, flavorful lunch.

Ingredients:

• 1½ cups cooked chicken, shredded
• 2 slices of your favorite bread (sourdough, whole grain, or white)
• 1 ripe avocado, sliced
• 2 slices cheddar or mozzarella cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Heat a skillet over medium heat and melt 1 tablespoon of butter in it.
2. Spread the remaining butter on one side of each bread slice.
3. Place one slice of bread, buttered side down, in the skillet. Layer with one slice of cheese, the shredded chicken, and sliced avocado. Top with the second slice of cheese, then place the other slice of bread on top, buttered side up.
4. Grill the sandwich for 3–4 minutes on each side, or until the bread is golden brown and the cheese is melted.
5. Remove from the skillet, slice in half, and serve immediately.

This Chicken and Avocado Grilled Cheese is a warm, melty, and satisfying lunch. The creamy avocado adds richness to the savory chicken and gooey cheese, making it an indulgent yet comforting meal. It’s a quick, easy way to turn leftovers into a deliciously upgraded classic sandwich.