Gluten Free Leftover Sunday Roast Dinner Quesadillas

Wednesday, May 24, 2017

Give that leftover Sunday roast a new lease on life with this easy meal and waste not!
  Use up your leftovers with this easy gluten free quesadilla recipe!

Yield: 6 quesadillas
Prep time:
Cook time:

Gluten Free Leftover Sunday Roast Dinner Quesadillas

I love a roast dinner and I don't care if it's pork, chicken or beef. Sunday roast dinners are popular here in the UK and we've been having one every week, so I've been on a mission to find yummy ways to put the leftovers to use. Cook once; eat twice and all that. This recipe was inspired by that desire to re-purpose our leftovers and uses my juicy roast chicken recipe and my vegan crispy roast potatoes recipe, too.
Use up your leftovers with this easy gluten free quesadilla recipe!


For the quesadillas
1/2 leftover roast chicken
1 pack gluten free sweet potato tortillas
1 tablespoon coriander leaf
1 tablespoon sunflower oil
130g leftover roast potatoes
130g chorizo, diced
Need a conversion? Use this handy chart.

How to Use up Sunday Dinner Leftovers

Use up your leftovers with this easy gluten free quesadilla recipe!

A few years ago, I bought a cookbook called Waste Not Want Not and spent a few days reading it and making notes on all of their useful tips on how to reduce waste and make sure you use up any leftover food. It's not something I'm proud of, but sometimes, our leftovers end up sitting around in the fridge until they're no longer edible and wind up in the bin.

 So I set myself a challenge to come up with original ways to revive them and use them up! If you want to challenge yourself to eliminating wasted food, a roast dinner is the perfect option! It's so versatile--you could make a soup from leftover roast chicken or stir leftover roast pork into a pasta dish and shred leftover roast beef into egg fried rice. The possibilities really are endless! By the way, I'm borderline obsessed with those gluten free sweet potato tortillas; I also used them to make my gluten free enchilada casserole! So if you have any of them leftover; you could put them to work in an easy, one-pot dinner recipe.


  1. Allow the chicken and roast potatoes to come to room temperature (about 30 minutes).
  2. Debone chicken and shred it and cut the potatoes into smaller pieces.
  3. Fry the chorizo until just cooked. Add the chicken and potatoes to the pan with the chorizo and allow to warm thoroughly.
  4. Sprinkle over the coriander leaf and transfer to a bowl.
  5. Place one tortilla in the pan, fill with two tablespoons of chorizo mix. Top with a sprinkle of cheese, fold closed and fry about a minute until the cheese is melted. 
  6. Flip over to the other side and fry about 30 seconds, slice and serve with guacamole and sour cream.
Use up your leftovers with this easy gluten free quesadilla recipe!

Other dishes you can make with leftovers:

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