Fiesta Ranch Chicken Burrito Recipe

Pulled Chicken simmered in a zesty salsa-ranch sauce and served in a whole grain cheese jalapeno tortilla with cilantro-line season brown rice, shredded cheddar chees and a fiesta corn salad (can be served hot or cold).

Ingredients

SERVES: 10

AMOUNT	MAIN INGREDIENTS
22 oz	*Tyson®* Fully Cooked All Natural* Low Sodium Pulled Chicken, Reverse Blend 65 Dark/35 White Meat Chicken #10460210928
10 tortillas	*Mexican Original®* 10" Shelf Stable Pressed Flour Tortillas #10129190621
2 1/2oz	Cheddar Cheese - Reduced Fat - Shredded
1 cup	Ranch Dressing - Light
2/3 cup	Salsa - Low Sodium
2 1/2 cups	Black Bean & Corn Salsa - Prepared
1 tsp	Taco Seasoning - Reduced Sodium
3 Tbsp	Lime Juice
2 1/2 cups	Brown Rice - Cooked - Instant
1 Tbsp + 1 tsp	Cilantro - Chopped Fresh

Directions

Step 1: Prepare instant brown rice according to manufacturers’ directions.

Step 2: When rice is fully prepared and still warm, mix in 2 1/2 Tablespoons (1.5 oz.) of Lime Juice and the chopped Cilantro, set aside until ready to serve (hold in warmer if serving hot, or hold in refrigeration if serving cold).

Step 3: In mixing bowl, combine the Black Bean & Corn Salad with the remaining 1 1/2 teaspoon (1/4 oz.) of Lime Juice and the Taco Seasoning. Hold in refrigeration until ready to serve.

Step 4: In a mixing bowl, whisk the Salsa and Ranch together until thoroughly combined and hold the Salsa-Ranch mixture covered under refrigeration until ready to use.

Step 5: In a mixing bowl, mix the frozen Pulled Chicken with 1 cup (#4 scoop) of Salsa-Ranch mixture until evenly sauced.

Step 6: Arrange sauced Pulled Chicken in a single layer on parchment lined sheet pan and cook at 350°F for 12-14 minutes - to an internal temperature of 165°F.

Step 7: Remove the heated Pulled Chicken from the oven and toss with the remaining 2/3 cup (#6 scoop) of the Salsa-Ranch until fully coated.

Step 8: Hold the heated seasoned pulled chicken covered in a hot box at 145°F or hold in refrigeration for a cold serving application – will hold in refrigeration for 3 days.

TO BUILD BURRITO:

Step 1: Thaw and hold tortillas covered in a hot box at 145°F until soft and pliable.

Step 2: With a #16 scoop (1/4 cup), place Cilantro-Lime Rice mixture down the middle of the tortilla, leaving room around the edges to fold in.

Step 3: With a 2 oz. spoodle (1/4 cup), place Salsa-Ranch sauced Pulled Chicken on top of rice.

Step 4: Add 1/4 oz (1 Tablespoon) of shredded cheese over sauced chicken.

Step 5: Finish with a #16 scoop (1/4 cup) of Black Bean & Corn Salad.

Step 6: Wrap tortilla tightly and serve. Can store in refrigerator for up to 3 days if serving cold.

Chef’s Note: to build your own black bean & corn salsa, just use 1 Cup each of black beans (rinsed), corn, diced tomatoes, diced red onions, and diced green peppers.