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.
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.
Leftover Roast Chicken and Bean Burritos
leftover roast chicken, shredded
1 tomato or two, finely diced
1 avocado, finely diced
a few leaves of cos lettuce, shredded
grated cheddar cheese
sour cream to serve
- Spread a little of the refried beans down the centre of a tortilla wrap.
- Top with shredded chicken, tomato, lettuce, avocado and grated cheese.
- Fold over sides into a wrap and toast in a sandwich press, seam side down. If you don’t have a sandwich press, fry in a dry fry pan, and press it down with a spatula or weighted plate. Flip carefully and cook the top.
- Serve with a dollop of sour cream.
I like to also throw in chopped coriander (citronella) if I have it on hand and some chopped jalapeno peppers.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.