30-Minute Chicken Marinade 
Original Creole Seasoning 
Creole-Style Ranch Salad Dressing 
Roast Beef Debris Po’ Boy
This New Orleans-inspired Roast Beef Debris Po' Boy by @flychefaldenb is a flavorful mix of savory…
Get RecipeTony’s shredded chicken by Kait’s Kitchen sets you up to make 3 easy and delicious meals for the week that the family will love. Make sure you check out all of these amazing recipes by Kait’s Kitchen. Tony’s Shredded Chicken Salad Croissants, Tony’s Chicken Taquitos and Tony’s Chicken and Bacon Pinwheels.
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Ingredients
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2 Pounds Chicken Breast
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1 Cup Tony’s Chicken Marinade
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1 Cup Shredded Chicken
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1/2 Block Cream Cheese
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1/4 Teaspoon Tony’s Original Creole Seasoning
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3 Strips Bacon, Chopped Small
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2 Tablespoons Tony’s Creole-Style Ranch Dressing
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1/2 Cup Cheddar Cheese, Shredded
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2 Soft Tortillas, Burrito Sized
- Clear
Directions
Making the Shredded Chicken:
- In a slow cooker, cook on low for 4 hours and then shred. Add back in 1/2 of the liquid with the chicken (about 3/4 cup) and mix to combine. This makes just over 4 cups of shredded chicken. Chill in fridge or use to make Tony’s Shredded Chicken Salad Croissants, Tony’s Chicken Taquitos and Tony’s Chicken and Bacon Pinwheels.
Making the Chicken and Bacon Pinwheels:
- Combine all ingredients except tortillas into a mixing bowl and mix well. The mixture will combine best if the chicken is warm and the cream cheese is room temperature.
- Spread the mixture evenly over 2 large tortillas and then roll up tightly.
- Set seam side down on a plate and let chill in fridge for at least 30 minutes (to let cream cheese harden).
- Slice into 1-inch pinwheels and serve cold with sliced bell peppers.
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