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BURRITO CHICKEN

RECIPE DETAILS

Item ID: MP070

Batch Quantity: 30

Serving Size: 1

Serving Measure: BURRITO

Serving Description: BURRITO

Nutrition Link: 80190

Food Category: Chicken

HACCP: POULT

HACCP Process Category: Complex

Recipe Source: COOKB

RECIPE DETAILS

Item ID: MP070

Batch Quantity: 30

Serving Size: 1

Serving Measure: BURRITO

Serving Description: BURRITO

Nutrition Link: 80190

Food Category: Chicken

HACCP: POULT

HACCP Process Category: Complex

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

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

Preparation

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

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

Recipe Analysis:

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

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

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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