Fiesta Ranch Chicken Burrito

1. Prepare instant brown rice according to manufacturers’ directions
2. When rice is fully prepared and still warm, mix in 2 ½ 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)
3. In mixing bowl, combine the Black Bean & Corn Salad with the remaining 1 ½ teaspoon (1/4 oz.) of Lime Juice and the Taco Seasoning.  Hold in refrigeration until ready to serve.
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.
5. In a mixing bowl, mix the frozen Pulled Chicken with 1 cup (#4 scoop) of Salsa-Ranch mixture until evenly sauced
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.
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.
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:

1. Thaw and hold tortillas covered in a hot box at 145°F until soft and pliable
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
3. With a 2 oz. spoodle (1/4 cup), place Salsa-Ranch sauced Pulled Chicken on top of rice.
4. Add ¼ oz (1 Tablespoon) of shredded cheese over sauced chicken
5. Finish with a #16 scoop (¼ cup) of Black Bean & Corn Salad
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