RECIPE DETAILS
Item ID: 1803921
Serving Description: 1 Burrito
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Beans, Chicken, Sandwich, Wraps
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1803921
Serving Description: 1 Burrito
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Beans, Chicken, Sandwich, Wraps
Allergens: Milk, Wheat
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
-
Cook and chill brown rice:
a. Preheat oven to 350°F.
b. Combine rice and water in 4″ full-size hotel pans using a 1:2 ratio (1 part rice to 2 parts water).
c. Cover pans tightly with parchment paper and foil.
d. Bake for 45 minutes at 350°F until rice has fully absorbed water and cooked through.
e. Note: Alternatively, cook rice in a steamer for approximately 30 minutes or until water is fully absorbed. -
Thaw chicken.
-
Prepare refried beans:
a. Drain pinto beans and reserve liquid. Weigh pinto beans and liquid needed separately.
b. Combine pinto beans and bean liquid with cumin (first amount) and salt (first amount).
c. Use an immersion blender to blend until half of the beans are smooth.
d. Keep cool and set aside.
Preparation
-
Combine cold chicken, beans, cheese, rice, oregano, cumin (second amount), salt (second amount), and salsa in a mixer to combine.
-
Lay tortillas out on workspace.
-
Assemble burritos:
a. Using a #8 disher (or 4 oz.), 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 × 6 plus 2 on end.
d. Cover pans with a piece of parchment paper and then foil.
e. Heat covered burritos in a 350°F oven until internal temperature reaches 165°F (approximately 1 hour). Check internal temperature of a couple of burritos after 30 minutes of cooking time. -
If sending to site kitchens for service or preparing ahead of time:
a. Cover pans with a piece of parchment paper, then place in a plastic bag.
b. Label, date, and refrigerate until ready to transport.
c. Chill burritos per HACCP.
d. Keep cold during transport to satellite kitchens.
e. At site kitchens on day of service: Take sheet pans out of the plastic bag, tightly wrap the pans with parchment paper and foil, and heat burritos in a 350°F oven until internal temperature reaches 165°F (approximately 1 hour).
Serving
Serving size: 1 burrito
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 379.68* kcal |
| Total Fat | 11.11* gm |
| Saturated Fat | 5.33* gm |
| Trans Fat | 0.01* gm |
| Sodium | 1,004.90* mg |
| Carbohydrates | 50.41* gm |
| Fiber | 7.95* gm |
| Sugars | 2.63* gm |
| Added Sugars | 0.00* gm |
