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BURRITO CHICKEN

RECIPE DETAILS

Item ID: MP070

Serving Description: 1 Burrito

Food Category: Entrees

HACCP Process Category: Complex

RECIPE DETAILS

Item ID: MP070

Serving Description: 1 Burrito

Food Category: Entrees

HACCP Process Category: Complex

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

1. Cook and chill brown rice prior to assembly of burrito.
2. Thaw chicken and cheese.
3. Prepare Refried Bean:
Ingredients:
Pinto Beans
Bean Liquid
First Cumin Amount
First Salt 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, cumin, 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


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2 Calories: 417.99
Dark Green: 0 Milk: 0 Sat. Fat: 2.34%
Red Orange: 0 Grains: 2 Sodium: 927.36
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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