Leftover Roast Chicken Burritos with Beans

Preparation 00:05
Cook Time 00:14
Total Time 0:19
Serves 4     adjust servings


  • splash olive oil
  • 1 red onion, finely sliced
  • 1 chilli (optional)
  • 1/2 red capsicum, finely diced
  • 1/2 green capsicum, finely diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400g tin chopped tomatoes
  • 400g tin kidney beans
  • 1 tsp sugar
  • 4 tortillas
  • leftover roast chicken
  • 1/2 iceberg lettuce, sliced
  • grated cheese to serve
  • sour cream to serve
  • lime juice to serve
  • coriander or parsley leaves to serve


Heat the oil in a large fry pan over medium heat.  

Add the onion, chilli (if using), capsicum and cook for 2 minutes, stirring frequently.

Mix in the cumin and coriander and cook a further 2 minutes.

Add the tomatoes, beans and sugar and cook for 10 minutes.

Warm your tortillas, shred your chicken and place everything on the table for people to assemble themselves.

Recipe Notes

You could also add avocado, fresh tomato, corn and jalepenos.

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