Wonderful Wraps

• Spring rolls, baked burritos and tacos can all include roast chicken. For spring rolls, combine chicken with shredded cabbage, ginger and minced garlic and wrap in a wonton wrapper or rice paper wrapper. If you use the wonton wrapper, deep fry it until golden brown.

  For a classic burrito, combine chicken with rice, beans and hot sauce and wrap in a soft tortilla. For a more savory dish, spread enchilada sauce over the burrito, top with cheddar cheese, and heat in the oven until hot. For tacos, fill a crisp corn tortilla with chicken and top with salsa and shredded cheese.

Hot and Hearty Sandwiches

• Leftover chicken makes a variety of great sandwiches. Toast bread or buns and smear with ranch dressing or mayonnaise. A tangy, thick tomato-based salad dressing works well. Heat up the chicken and pile on the bun.

  Another classic dish is an open-faced chicken sandwich with chicken gravy. Place thick slices of artisan bread on a plate. Add the roast chicken to the gravy and bring up to a simmer. Serve over the bread.

  You can also create a hot and spicy buffalo wing sandwich. Roughly chop the chicken and add finely diced carrots and celery. Moisten with your favorite buffalo wing sauce. Heat through and then enclose in a soft roll.

Pleasing Pastas and Sauce

• Your favorite Italian dishes can be made with leftover roast chicken. Chicken cacciatore is usually made with browned chicken and then cooked in a tomato-based sauce. You can replicate this by mixing chopped chicken with a spicy tomato sauce. Serve over angel hair pasta and top with Parmesan cheese.

  Try a chicken pasta primavera with asparagus tips, peas and baby carrots. While it might sound odd, use ranch dressing as a sauce for pasta and chicken, then sprinkle with bacon bits.

Satisfying Soups and Chili

• Soups and chili made with roasted chicken come together very quickly. Add the chicken, including the golden brown skin, to prepared chicken broth. The skin adds a rich color to the broth. Throw in a few yellow onion skins for even more color. Add whatever vegetables you like and rice, pasta or potatoes. Simmer for 20 minutes until the rice and vegetables are done. Fish out the chicken and onion skins before serving.

  Create a fast and hearty chili by combining the chopped roasted chicken -- without the skin -- with a can or two of beans, cumin and chili powder, and a good helping of fresh or canned jalapenos. Heat and serve with corn bread, crusty rolls or warm tortillas.

Sizzling Stir-Fries

• You can make your favorite Chinese or Thai dishes using leftover roast chicken. For a classic stir-fry, heat sesame oil in a pan with crushed red pepper, ginger and chopped garlic. Add stir-fry veggies, such as bell pepper, onion, thin slices of carrot, broccoli or mushrooms. Saute over high heat quickly so that the veggies do not get soggy. After two or three minutes, add chopped leftover chicken and heat through. At the last minute, stir in soy or teriyaki sauce. Serve over steamed white or brown rice.

  For Thai green curry, fry green curry paste and chili oil in a pan until sizzling. Toss in diced leftover chicken and green bell pepper, stir to coat and cover with coconut milk. Add sugar, salt and fish sauce to taste and simmer until heated through. Top with fresh Thai basil and serve over brown or white rice.