MP070 - BURRITO CHICKEN

Hot
Recipe Source: COOKB
  • 30
  • 1
  • Serving Measure: BURRITO
  • Standard Yield: Scale Recipe Reset
  • Serving Description: BURRITO
  • Nutrition Link: 80190
  • Food Category: Chicken
  • HACCP: POULT
  • HACCP Process Category: Complex

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Cook and chill brown rice prior to assembly of burrito filling.
    Thaw chicken and cheese.
    Prepare refried bean subrecipe and Chill beans.

  • Preparation Instructions:

    Combine cold chicken, cold beans, cold cheese, cold rice, oregano, salt, cumin and salsa in hobart mixer to combine. This will also help to break up some of the larger pieces of chicken.
    Lay tortillas out on workspace.
    To assemble burritos:
    Using a #8 disher or heaping 4 oz spoodle of chicken/bean/rice mixture in center of tortilla.
    Fold in sides tightly and roll up.
    Place 26 burritos in each parchment-lined sheet pan, 4 x 6 plus 2 on end. Cover with another piece of parchment paper, then place in plastic bag. Label, date and refrigerate until ready to transport.
    Chill burritos per HACCP. Keep cold during transport to satellite kitchens.

  • Serving Instructions:

    Take sheet pan of burritos out of plastic bag. Make sure parchment paper is on top of burritos. Tightly cover pan with foil.
    Heat TIGHTLY COVERED burritos in a 350-degree oven until internal temperature reaches 165 degrees (approx 1 hour). Check internal temperature of a couple of burritos after 30 minutes cooking time.

    Serve one burrito per student grades 3-12.
    Serve one half burrito per student grades K-2.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2 Calories: 348.15
Dark Green: 0 Milk: 0 Sat. Fat: 2.66%
Red Orange: 0 Grains: 2 Sodium: 877.02
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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