BURRITO CHICKEN

Instructions

Pre-Preparation

1. Cook and chill brown rice prior to assembly of burrito.
2. Thaw chicken and cheese.
3. Prepare Refried Bean:
Ingredients:
BEANS PINTO
BEAN LIQUID
SPICE CUMIN (First amount)
SALT KOSHER (First amount)
a. Drain beans and reserve liquid. Weigh beans and liquid needed separately.
b. Combine beans and bean liquid with cumin and salt.
c. Burr mix until half of the beans are smooth.
d. Keep cool and set aside.

Preparation

1. Combine cold chicken, cold beans, cold cheese, cold rice, oregano, salt (second amount), cumin (second amount), and salsa in hobart mixer to combine.
2. Lay tortillas out on workspace.
3. Assemble burritos:
a. Using a #8 disher (or 4oz.), place chicken/bean/rice mixture in center of tortilla.
b. Fold in sides tightly and roll up.
c. Place 26 burritos on each parchment-lined sheet pan, 4 x 6 plus 2 on end.
d. Cover pans with a piece of parchment paper and then foil.
e. Heat covered burrito in a 350-degree oven until internal temperature reaches 165 degrees (approximately 1 hour). Check internal temperature of a couple of burritos after 30 minutes of cooking time.

Note: If sending to site kitchens for service or preparing ahead of time:
d. Cover pans with a piece of parchment paper, then place in plastic bag.
e. Label, date, and refrigerate until ready to transport.
f. Chill burritos per HACCP. Keep cold during transport to satellite kitchens.
g. At site kitchens on day of service: Take sheet pans out of the plastic bag, tighly wrap the pans with parchment paper with foil, and heat burritos in a 350-degree oven until internal temperature reaches 165 degrees (approximately 1 hour).

Serving

Serving grades 3-12 = 1 Burrito
Serving grades K-2 = 1/2 Burrito