stretch your grocery budget with leftover roast chicken burritos

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These leftover roast chicken burritos will help you take a little bit of chicken and stretch it to feed the whole family, saving you time (gotta love leftovers) and money.

Leftover chicken and bean burrito
Leftover chicken and bean burrito

Roasting a chook on Sunday’s is a great way to save money on the groceries. You get a lovely roast, bones to make your own healthy homemade stock, lunch meat for Monday’s sandwiches and just enough leftover for another meal on Monday night.

While there’s a lot of ways you can use up leftover roast chicken, this is one of our family’s favourites. Coupled with homemade refried beans and salad, I know the kids are getting a healthy, filling meal and even better, they love it.

Refried beans are super simple to make (see the link in the recipe below), but these burritos are even easier if you’ve made up a big batch of beans beforehand and frozen it in portions. All you have to do on the night is throw everything into a wrap and toast. Dinner can be on the table in less than 10 minutes, making it a great weeknight meal.

I received a sandwich maker for Christmas a few years back, and it’s one small kitchen appliance I use all the time. But you can also cook these in a pan on the stove. Just put them in a hot pan seam side down and press them down with an egg flip or weight the burritos down with a flat plate and a can on top. Flip to cook the top and serve.

If you have a little more time and you want to add more oomph to your burritos, sprinkle the chicken with a little taco seasoning and reheat with a little water.

Yield: 8 burritos

Leftover Roast Chicken and Bean Burrito

Leftover chicken and bean burrito

Use leftover roast chicken and homemade refried beans to make these quick, easy and filling burritos

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 8 tortilla wraps
  • 1 cup refried beans
  • 1 cup roast chicken, shredded
  • 1 tomato, finely diced
  • 1 avocado, finely diced
  • 10 leaves of cos lettuce, shredded
  • 1/2 cup grated cheese
  • 4 tbsp. sour cream to serve


  1. Spread a little of the refried beans down the centre of a tortilla wrap.
  2. Top with shredded chicken, tomato, lettuce, avocado and grated cheese.
  3. Fold over sides into a wrap and toast in a sandwich press, seam side down.
  4. If you don’t have a sandwich press, fry in a dry frypan, and press it down with a spatula or weighted plate. Flip carefully and cook the top.
  5. Serve with a dollop of sour cream.


I like to also throw in chopped coriander (cilantro) if I have it on hand and some chopped jalapeno peppers.

Find the homemade refried bean recipe here.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 817Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 64mgSodium: 1052mgCarbohydrates: 95gFiber: 11gSugar: 2gProtein: 34g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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chicken and bean burritos

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  1. What awesome timing. I have a leftover roast chook and was looking for inspiration. Cheers

    1. Melissa Goodwin says:

      Hope you enjoy it :).

  2. Leftovers are hard to turn into something new and exncitig. I like to take leftover pot roast with potatoes, add cheese, taco seasoning and enchilada sauce to make a super quick enchilada casserole. It makes it seem like we aren’t eating pot roast two nights in a row.

  3. B Stanton says:

    Citronella? Im hoping you mean cilantro??

    1. Melissa Goodwin says:

      lol. Yes. I mean cilantro.