Fiesta Ranch Chicken Burrito

Pulled chicken simmered in a zesty salsa ranch sauce and served in a whole grain cheese jalapeno tortilla with cilantro-lime seasoned brown rice, shredded cheddar cheese and a fiesta corn salad.

Fiesta Ranch Chicken Burrito

Fiesta Ranch Chicken Burrito K-12

Ingredients

Serves
10 each (1 chicken burrito per serving)

Fiesta Ranch Chicken Burrito

1 1/4 C. (approx. 9 oz.)

Fiesta Corn Salad (see sub-recipe)

1 2/3 C. (approx. 15 oz.)

Salsa Ranch Sauce (see sub-recipe)

2 1/2 C. (approx. 16 oz.)

Cilantro-Lime Seasoned Brown Rice (see sub-recipe)

5/8 C. (approx. 2.50 oz.)

Cheddar Cheese, Shredded, Mild, Reduced Fat

Fiesta Corn Salad

1 C. (approx. 5 oz.)

IQF Yellow Corn Kernels

1/2 C. (approx. 2.30 oz.)

IQF Diced Red & Green Bell Peppers

3 Tbsp. (approx. 1.15 oz.)

Black Beans, Canned, drained & rinsed thoroughly

1 1/2 tsp. (approx. 0.25 oz.)

Lime Juice, Bottled

1 tsp. packed (approx. 0.05 oz.)

Cilantro Leaves, Fresh chopped

1 tsp.

Taco Seasoning, Reduced Sodium

1/2 tsp.

Vegetable Oil

Salsa Ranch Sauce

1 C. (approx. 8.60 oz.)

Ranch Dressing, Light

1/2 C. (approx. 3.55 oz.)

Diced Tomatoes, Canned, drained thoroughly

3 1/3 Tbsp. (approx. 1.65 oz.)

Taco Sauce, Mild

2 2/3 Tbsp.

Salsa Seasoning Mix

2 Tbsp. (approx. 1 oz.)

Lime Juice, Bottled

Cilantro-Lime Seasoned Brown Rice

1 3/8 C. (approx. 11.50 oz.)

Tap Water

3/4 C. (approx. 5.60 oz.)

Whole Grain Brown Rice

3/4 tsp.

Granulated Garlic

1/4 tsp.

Ground Black Pepper

1/4 tsp.

Ground Dried Cumin

1/8 tsp.

Dried Whole Oregano

Pinch

Kosher Salt

2 1/2 Tbsp. (approx. 1.25 oz.)

Lime Juice, Bottled

1 1/2 Tbsp. packed (approx. 0.25 oz.)

Cilantro Leaves, Fresh, chopped

Show ingredients

Directions

Fiesta Ranch Chicken Burrito

  1. Hold the thawed tortillas covered in a hot box at 145°F until they are soft and pliable.
  2. Mix the frozen pulled chicken and 1-cup of the prepared Salsa Ranch Sauce in a mixing bowl and mix thoroughly. Arrange the sauced pulled chicken on a parchment lined sheet pan that’s been coated in non-stick spray. Heat the pan of chicken uncovered in a preheated 350°F convection until the minimum internal temperature reaches 165°F.
  3. Combine the heated pulled chicken with the remaining 2/3-cup of the prepared Salsa Ranch Sauce and gently mix together until thoroughly combined.
  4. When ready to build the burritos top the middle of each tortilla with the following components, going from bottom to top: Prepared Cilantro-Lime Seasoned Brown Rice: 1/4-cup (1.55-ounces) - Prepared Salsa Ranch Glazed Pulled Chicken: 1/3-cup (3.10-ounces) - Shredded Cheddar Cheese: 1-tablespoon (0.25-ounce) - Prepared Fiesta Corn Salad: 2-tablespoons (0.90-ounce)
  5. Roll up each filled tortilla burrito-style, closing both ends. Serve immediately.

Fiesta Corn Salad

  1. Combine all the ingredients in a mixing bowl and gently mix together until thoroughly combined. Hold the prepared Fiesta Corn Salad covered under refrigeration at 38°F.

Salsa Ranch Sauce

  1. Combine all the ingredients in a mixing bowl and whisk together until thoroughly combined. Hold the prepared Salsa Ranch Sauce covered under refrigeration at 38°F.

Cilantro-Lime Seasoned Brown Rice

  1. Combine all the ingredients, EXCEPT the lime juice & fresh chopped cilantro, into a 2" deep half-size hotel pan and whisk together until mixed well. Cover tightly with plastic wrap and cover again with aluminum foil.
  2. Bake in a preheated 350°F convection oven for 30 minutes. Keep covered tightly and hold the whole grain brown rice in a hot box at 145°F until ready to serve.
  3. When ready for service, fluff the cooked rice with a fork, add in the lime juice & freshly chopped cilantro leaves, and gently fold together until thoroughly combined and serve immediately.

*Minimally processed, no artificial ingredients

**Federal regulations prohibits the use of added hormones or steroids in chicken