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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. | ¾ cup | ||||
| Shredded Jack cheese | 12 oz. | - | ||||
| Cilantro sprigs, for garnish | - | As needed |
- DIRECTIONS
- » 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).