| Ingredient |
Quantity |
Method |
|
|
|
1. Warm the tortillas by holding in a hot box for up to 30 minutes.
2. To build the burritos, arrange 1-ounce each of the Spicy Mexican Rice (see recipe) on the front third of each whole-grain tortilla. Top the rice with 0.25-ounce each of the shredded pepper-jack cheese.
3. Next top the cheese with 0.25-ounce each of the Pickled Red Onions (see recipe), and then finally top that with 2.63-ounces each of the chicken taco meat.
4. Roll the tortillas burrito-style, closing both ends, and arrange on a sheet pan lined with parchment paper. Lightly toast in a preheated 350°F convection oven for 2-3 minutes. Serve hot, with one salsa pc (optional).
|
Spicy Mexican Rice
|
|
Parboiled brown rice |
1-7/8 oz |
|
|
Water
|
3-1/4 oz |
|
|
Spicy Tomato Sauce (see recipe) |
2-1/8 oz |
|
|
White onions, fresh, diced
|
1-1/8 oz |
|
|
Corn kernels, canned
|
13/16 oz |
|
|
Green bell peppers, fresh, diced |
13/16 oz |
|
|
Cumin, ground
|
1 pinch |
|
|
Black pepper, ground
|
1 pinch |
|
|
1. Combine all of the ingredients in a sauce pot and bring to a boil. Once boiling, reduce the heat to low, cover and simmer for 20-30 minutes, or until all of the liquid is absorbed.
2. Remove from the heat and fluff the rice with a fork. Transfer to a food safe container and hold hot.
|
Spicy Tomato Sauce
|
|
Salsa, chunky, mild |
1-1/3 oz |
|
|
Lime juice
|
1/2 oz |
|
|
Chipotle peppers, in adobo
|
1/3 oz |
|
|
1. Combine all of the ingredients in a food processor and puree until smooth.
2. Transfer to a food safe container and reserve for use.
|
Pickled Red Onions
|
|
Red onions, sliced 1/4" thick |
2-1/2 oz |
|
|
Pickling Brine (see recipe)
|
5 oz |
|
|
1. Place the sliced red onions and pickling brine (see recipe) in a non-reactive container. Be sure that the onions are fully submerged in the liquid. Allow the onions to marinate overnight.
2. Drain the onions, discarding the liquid, and reserve for use under refrigeration.
|
Pickling Brine
|
|
Rice wine vinegar |
2-1/8 oz |
|
|
Apple cider vinegar
|
2-1/8 oz |
|
|
Granulated sugar
|
1/2 oz |
|
|
Sweet chile sauce
|
5/16 oz |
|
|
Garlic powder
|
1 pinch |
|
|
Onion powder
|
1 pinch |
|
|
Black pepper, butcher grind
|
1 pinch |
|
|
1. Place all of the ingredients in a sauce pot. Bring to a boil over medium high heat.
2. Remove from the stove, and cool down completely. Transfer to a food safe container and reserve for use under refrigeration.
|
|
Nutrition Facts
-
Serving Size:
1 Burrito
(158g)
- Servings Per Container:
10
- Amount Per Serving
- Calories
350
Calories from Fat
130
% Daily Value*
-
23%
Total Fat
15g
-
23
%Cholesterol
70
mg
-
28
%Sodium
670
mg
-
9
%Total Carbohydrate
28
-
Vitamin C
20
%Vitamin A
8
%
Iron
15
%Calcium
15
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.