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Chipotle Chicken Breakfast Burrito
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
Prepared salsa verde
|
24 oz. |
3 cups |
| Diced avocado |
12 oz. |
3 cups |
| Canned chipotle chilies in adobo sauce, minced |
1 oz. |
2 Tbsp. |
| Eggs, beaten |
2 lb. 10 oz.* |
24 large |
| Flour tortillas, warmed |
- |
12 (10-inch size) |
| Roasted, diced skinless chicken, heated through |
1 lb. 8 oz. |
- |
| Seeded and diced tomato |
1 lb. |
4 cups |
| Canned, diced green (or jalapeno) chilies |
6 oz. |
3/4 cups |
| Cilantro sprigs, for garnish |
- |
As needed |
- Prepare sauce: Blend salsa, avocado and chilies in adobo sauce in small bowl.
- Cook and scramble eggs in spray-coated non-stick pan or on griddle until firm throughout with no visible liquid egg remaining.
- Portion onto center of each warm tortilla: ⅔ cup eggs, 2 oz. chicken, ⅓ cup tomatoes and 1 tablespoon chilies. Sprinkle on 1 oz. cheese.
- Roll up tortilla, envelope-style. Serve with ½ cup salsa and garnish with cilantro, if desired.
*If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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