Name: Chicken Taco Wraps with Spicy Sauce
Yield: 6 servings
Ingredients: 3 cups rotisserie chicken (pulled and shredded from whole chicken); 6 large whole grain wraps; 1 cup bell pepper (sliced); 1 cup red onion (sliced); 1 cup Corn (fresh or frozen); 1/2 cup low sodium black beans (drained & rinsed ); 1/2 Tablespoon Avocado Oil; 3 cups shredded romaine lettuce; 1/2 cup fresh cilantro (chopped); 1 teaspoon paprika; 1/2 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon black pepper; 1/2 cup non-fat plain greek yogurt; 3/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 teaspoon fresh lime juice; 1 teaspoon fresh chopped chives; 1/2 teaspoon dried dill; 1/4 teaspoon salt; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 tablespoons water (to thin dressing)

Chicken Taco Wraps with Spicy Sauce

April 16, 2026 by dinnertonight

Loaded with veggies and rotisserie chicken, this wrap comes together fast and disappears even faster. A weeknight win you can take anywhere.

Chicken Taco Wraps with Spicy Sauce

Servings

6 servings

Servings

6 servings

Chicken Taco Wraps with Spicy Sauce

Servings

6 servings

Servings

6 servings

Ingredients

Taco Filling

3 cups rotisserie chicken pulled and shredded from whole chicken
6 large whole grain wraps
1 cup bell pepper sliced
1 cup red onion sliced
1 cup Corn fresh or frozen
1/2 cup low sodium black beans drained & rinsed
1/2 Tablespoon Avocado Oil
3 cups shredded romaine lettuce
1/2 cup fresh cilantro chopped

Spice Mix

1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Spicy Cream Sauce

1/2 cup non-fat plain greek yogurt
3/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon fresh lime juice
1 teaspoon fresh chopped chives
1/2 teaspoon dried dill
1/4 teaspoon salt
1 teaspoon paprika
1 teaspoon ground cumin
1 tablespoons water to thin dressing

Servings: servings

Units:

Instructions

In a large skillet, add avocado oil, bell pepper, onions, shredded chicken, corn and black beans. Sprinkle spice mix over mixture in skillet. Cook on medium heat until bell pepper and onions are softened and chicken is warmed to temperature of 165 degrees F.
While chicken mixture is cooking, prepare spicy cream sauce in a separate bowl. Add Greek yogurt, spices, chopped chives, and lime juice. Mix until smooth. Use 1 to 2 Tbsp of water to thin sauce to your desired dipping consistency.
When wrap mixture is done cooking, assemble wraps.
Using 1 whole wheat wrap, add ½ cup shredded romaine lettuce, 1 cup of chicken mixture from skillet. Top with shredded cheese, picante sauce, drizzle spicy cream sauce and cilantro. Roll tightly and cut in half to serve.

Recipe Notes

Roasted Veggie Barley Bowl

February 20, 2026 by Dinner Tonight

This Roasted Veggie Barley Bowl features barley, an ancient grain that’s naturally high in fiber and rich in beta-glucan, a type of soluble fiber that supports heart health.

Barley’s nutty flavor pairs perfectly with roasted vegetables, making this a simple, satisfying way to add more whole grains and fiber to your plate during Heart Health Month. Small swaps, like choosing ancient grains, can make a big impact over time.

Roasted Veggie Barley Bowl

Servings

4 1.5 cup servings

Servings

4 1.5 cup servings

Roasted Veggie Barley Bowl

Servings

4 1.5 cup servings

Servings

4 1.5 cup servings

Ingredients

Grain Base

1 cup dry pearled barley
3 cups low-sodium vegetable broth or water

Roasted Vegetables

1 cup broccoli florets
1 cup carrots chopped
1 cup zucchini chopped
1 small red onion chopped
1 Tablespoon olive oil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp black pepper

Simple Lemon Dressing

2 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon dijon mustard
1 teaspoon dried parsley
1/4 teaspoon garlic powder

Toppings

1/4 cup low fat feta

Servings: 1.5 cup servings

Units:

Instructions

Rinse barley under cold water.
Combine barley and broth in a saucepan.
Bring to a boil, reduce heat to low, cover, and simmer 30–40 minutes until tender.
Drain excess liquid if needed; set aside.
While the barley is cooking, preheat oven to 400°F.
Toss vegetables with olive oil, garlic powder, thyme, and pepper.
Spread evenly on a baking sheet.
Roast 20 minutes, stirring halfway, until tender and lightly browned.
While the barley and vegetables are cooking whisk together olive oil, lemon juice, mustard, parsley, and garlic.
Combine cooked barley and roasted vegetables.
Drizzle with dressing and toss gently.
Top with feta.

Recipe Notes

Barley Bowl Nutrition Facts Serving size 1 1/2 cups (359g) 4 Amount per serving Calories 350 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 330 mg 14 % Total Carbohydrate 49 g 18 % Dietary Fiber 11 g 39 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 90 mg 6 % Iron 2 mg 10 % Potassium 400 mg 8 %

Warm Bean and Arugula Salad

February 5, 2026 by Dinner Tonight

Beans, greens, and grains-oh, my!

Our Warm Bean and Arugula Salad is a surefire recipe to pump up the heart-healthy fiber in your day, keeping you full and satisfied.

This bright and fresh salad features classic Tuscan flavors like pesto, garlic, and lemon, while also delivering almost half of your daily fiber needs in each serving!

Substantial and balanced enough for a light lunch on it’s own, but this warm winter salad is also delicious served alongside chicken, beef, or fish.

Serve it warm (per recipe instructions), or chilled for a refreshing twist. Either way, this recipe is a winner!

Warm Bean and Arugula Salad

Servings

8 servings

Servings

8 servings

Warm Bean and Arugula Salad

Servings

8 servings

Servings

8 servings

Ingredients

2 cups pearl barley rinsed and drained
3 tablespoons Homemade Pesto Dinner Tonight Recipe-see recipe for full ingredient list
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 clove garlic grated or minced
3/4 teaspoon kosher salt adjust to taste
1/2 teaspoon freshly cracked black pepper
30 ounce can white beans such as cannellini beans or Great Northern rinsed and partially drained (reserve about half of each can of liquid after rinsing and draining for cooking)
15 ounce can red kidney beans drained and rinsed
1/3 cup chopped sun-dried tomatoes julienne style
1/2 small red onion thinly sliced
2 cups fresh arugula chopped

Servings: servings

Units:

Instructions

In a medium saucepan, combine the rinsed barley with 2 cups water. Bring to a boil, reduce heat to a very low simmer. Cover the pan and cook for 20 minutes or until still a bit al dente. Remove from heat and let stand for 2-3 minutes. Fluff with a fork and let cool.
In a small bowl, whisk together the pesto, lemon juice, red wine vinegar, olive oil, garlic, salt and pepper.
In a skillet, add the white beans (with reserved liquid) and kidney beans, sun-dried tomatoes, and onions. Heat on stove over medium heat until warm, then add in the cooked barley and stir to mix.
Stir the pesto dressing into the skillet of beans. Toss gently to coat everything with pesto dressing.
Add chopped arugula to top beans. Serve while warm.

Recipe Notes

Barbecue Chicken Casserole

January 9, 2026 by Dinner Tonight

This Barbecue Chicken Casserole is comfort food made simple—especially when you start with leftover barbecue chicken. By repurposing cooked chicken, you cut down on prep time while still serving a warm, satisfying meal. It’s a great example of how planning ahead can turn one recipe into multiple stress-free dinners.

Barbecue Chicken Casserole

Servings

12 servings

Servings

12 servings

Barbecue Chicken Casserole

Servings

12 servings

Servings

12 servings

Ingredients

1 pound slow cooker barbecue Chicken
1 cup BBQ sauce
1 cup frozen corn kernels
2 cups white rice cooked
15 ounce can black beans drained and rinsed
1/2 medium red onion diced
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1.5 cups reduced-fat cheddar cheese, shredded and divided
1 cup crushed tortilla chips
1/2 cup green onion tops sliced

Servings: servings

Units:

Instructions

Preheat your oven to 350 Degrees F.
In a large bowl combine the slow cooker barbecue chicken, barbecue sauce, corn, rice, black beans, and red onion, garlic powder, salt, and black pepper.
Add 1 cup of cheddar cheese and mix until well combined.
In a 9x13 inch casserole dish spread the mixture into an even layer. Top with the crushed tortilla chips and remaining ½ cup cheese.
Bake for 30-35 minutes or until casserole reaches a minimum internal temperature of 165 Degrees F.
Remove and serve topped with green onion.

Recipe Notes

Barbecue Chicken Tostadas

January 9, 2026 by Dinner Tonight

Turn leftover Slow Cooker Barbecue Chicken Thighs into a whole new meal with these Barbecue Chicken Tostadas. Crispy tostadas topped with saucy chicken and fresh toppings make dinner feel exciting without extra cooking. Reusing leftovers like this helps stretch your time, budget, and creativity while keeping meals interesting for the whole family.

Barbecue Chicken Tostadas

Servings

8 tostadas

Servings

8 tostadas

Barbecue Chicken Tostadas

Servings

8 tostadas

Servings

8 tostadas

Ingredients

Servings: tostadas

Units:

Instructions

Shred and reheat your slow cooker barbecue chicken ensuring that the chicken reaches a minimum internal temperature of 165 Degrees F.
Lay out 4 tostada shells on a cookie sheet and divide ½ of the chicken onto the tostada shells and top with ½ of the mozzarella cheese.
Broil the tostadas until the cheese melts.
Repeat steps 2 and 3 with the remaining tostadas.
Top with the diced red onion and green onion.
Serve.

Recipe Notes

BBQ Chicken Tostadas Nutrition Facts Serving size 1 tostada (96g) 8 Amount per serving Calories 150 % Daily Value Total Fat 7 g 9 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 300 mg 13 % Total Carbohydrate 12 g 4 % Dietary Fiber 1 g 4 % Total Sugars 3 g Added Sugars 1 g 2 % Protein 12 g Vitamin D 0 mcg 0 % Calcium 220 mg 15 % Iron 0.8 mg 4 % Potassium 190 mg 4 %

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