Chicken Burrito USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Our Chicken Burrito recipes consists of chicken breast combined with salsa, vegetables, brown rice, Mexican spices, and lime juice, wrapped in a whole-grain tortilla.
CACFP CREDITING INFORMATION
1 burrito provides:
Legume as Meat Alternate: 2 oz equivalent meat/meat alternate, ¹⁄8 cup vegetable, and 1.75 oz equivalent grains.
OR
Legume as Vegetable: 1.5 oz equivalent meat/meat alternate, ¹⁄4 cup vegetable, and 1.75 oz equivalent grains.
2.25 from 4 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/Chicken_Burrito_25-50_Final.pdf

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Ingredients
 

25 Servings

    Weight

    • - - Water
    • 12½ oz Brown rice, long-grain, regular, dry
    • - - *Fresh cilantro, finely diced
    • 1 lb 11 oz Frozen, cooked diced chicken, thawed, ¹⁄2′′
    • 1 lb 10 oz Canned no-salt-added pinto beans, drained, rinsed
    • - - OR
    • 1 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
    • 12 oz Low-fat cheddar cheese, shredded
    • - - Ground oregano
    • - - Ground cumin
    • 1 lb 13 oz Canned low-sodium salsa
    • - - Whole-grain tortillas, 8′′ (1¹⁄2 oz each)

    Measure

    • 2½ cups Water
    • 1¾ cups Brown rice, long-grain, regular, dry
    • ¼ cup *Fresh cilantro, finely, diced
    • 1 qt 2¼ cups Frozen, cooked diced chicken, thawed, ½"
    • 3 cups Canned no-salt-added pinto beans, drained, rinsed
    • - - OR
    • 3 cups *Dry pinto beans, cooked (See Notes Section)
    • 3 cups Low-fat cheddar cheese, shredded
    • ½ tsp Ground oregano
    • ¾ tsp Ground cumin
    • 3¼ cups Canned low-sodium salsa
    • 25 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

    50 Servings

      Weight

      • - - Water
      • 1 lb 9 oz Brown rice, long-grain, regular, dry
      • - - *Fresh cilantro, finely diced
      • 3 lb 6 oz Frozen, cooked diced chicken, thawed, ½"
      • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
      • - - OR
      • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
      • 1 lb 8 oz Low-fat cheddar cheese, shredded
      • - - Ground oregano
      • - - Ground cumin
      • 3 lb 10 oz Canned low-sodium salsa
      • - - Whole-grain tortillas, 8" (1½ oz each)

      Measure

      • 1 qt 1 cup Water
      • 3½ cups Brown rice, long-grain, regular, dry
      • ½ cup *Fresh cilantro, finely diced
      • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
      • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
      • - - OR
      • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
      • 1 qt 2 cups Low-fat cheddar cheese, shredded
      • 1 tsp Ground oregano
      • 1½ tsp Ground cumin
      • 1 qt 2½ cups Canned low-sodium salsa
      • 50 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

      Quantity
       

      25 Servings

        Weight

        • - - Water
        • 12½ oz Brown rice, long-grain, regular, dry
        • - - *Fresh cilantro, finely diced
        • 1 lb 11 oz Frozen, cooked diced chicken, thawed, ¹⁄2′′
        • 1 lb 10 oz Canned no-salt-added pinto beans, drained, rinsed
        • - - OR
        • 1 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
        • 12 oz Low-fat cheddar cheese, shredded
        • - - Ground oregano
        • - - Ground cumin
        • 1 lb 13 oz Canned low-sodium salsa
        • - - Whole-grain tortillas, 8′′ (1¹⁄2 oz each)

        Measure

        • 2½ cups Water
        • 1¾ cups Brown rice, long-grain, regular, dry
        • ¼ cup *Fresh cilantro, finely, diced
        • 1 qt 2¼ cups Frozen, cooked diced chicken, thawed, ½"
        • 3 cups Canned no-salt-added pinto beans, drained, rinsed
        • - - OR
        • 3 cups *Dry pinto beans, cooked (See Notes Section)
        • 3 cups Low-fat cheddar cheese, shredded
        • ½ tsp Ground oregano
        • ¾ tsp Ground cumin
        • 3¼ cups Canned low-sodium salsa
        • 25 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

        50 Servings

          Weight

          • - - Water
          • 1 lb 9 oz Brown rice, long-grain, regular, dry
          • - - *Fresh cilantro, finely diced
          • 3 lb 6 oz Frozen, cooked diced chicken, thawed, ½"
          • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
          • - - OR
          • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
          • 1 lb 8 oz Low-fat cheddar cheese, shredded
          • - - Ground oregano
          • - - Ground cumin
          • 3 lb 10 oz Canned low-sodium salsa
          • - - Whole-grain tortillas, 8" (1½ oz each)

          Measure

          • 1 qt 1 cup Water
          • 3½ cups Brown rice, long-grain, regular, dry
          • ½ cup *Fresh cilantro, finely diced
          • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
          • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
          • - - OR
          • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
          • 1 qt 2 cups Low-fat cheddar cheese, shredded
          • 1 tsp Ground oregano
          • 1½ tsp Ground cumin
          • 1 qt 2½ cups Canned low-sodium salsa
          • 50 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

          Ingredients
           

          25 Servings

            Weight

            • - - Water
            • 12½ oz Brown rice, long-grain, regular, dry
            • - - *Fresh cilantro, finely diced
            • 1 lb 11 oz Frozen, cooked diced chicken, thawed, ¹⁄2′′
            • 1 lb 10 oz Canned no-salt-added pinto beans, drained, rinsed
            • - - OR
            • 1 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
            • 12 oz Low-fat cheddar cheese, shredded
            • - - Ground oregano
            • - - Ground cumin
            • 1 lb 13 oz Canned low-sodium salsa
            • - - Whole-grain tortillas, 8′′ (1¹⁄2 oz each)

            Measure

            • 2½ cups Water
            • 1¾ cups Brown rice, long-grain, regular, dry
            • ¼ cup *Fresh cilantro, finely, diced
            • 1 qt 2¼ cups Frozen, cooked diced chicken, thawed, ½"
            • 3 cups Canned no-salt-added pinto beans, drained, rinsed
            • - - OR
            • 3 cups *Dry pinto beans, cooked (See Notes Section)
            • 3 cups Low-fat cheddar cheese, shredded
            • ½ tsp Ground oregano
            • ¾ tsp Ground cumin
            • 3¼ cups Canned low-sodium salsa
            • 25 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

            50 Servings

              Weight

              • - - Water
              • 1 lb 9 oz Brown rice, long-grain, regular, dry
              • - - *Fresh cilantro, finely diced
              • 3 lb 6 oz Frozen, cooked diced chicken, thawed, ½"
              • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
              • - - OR
              • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
              • 1 lb 8 oz Low-fat cheddar cheese, shredded
              • - - Ground oregano
              • - - Ground cumin
              • 3 lb 10 oz Canned low-sodium salsa
              • - - Whole-grain tortillas, 8" (1½ oz each)

              Measure

              • 1 qt 1 cup Water
              • 3½ cups Brown rice, long-grain, regular, dry
              • ½ cup *Fresh cilantro, finely diced
              • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
              • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
              • - - OR
              • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
              • 1 qt 2 cups Low-fat cheddar cheese, shredded
              • 1 tsp Ground oregano
              • 1½ tsp Ground cumin
              • 1 qt 2½ cups Canned low-sodium salsa
              • 50 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

              Quantity
               

              25 Servings

                Weight

                • - - Water
                • 12½ oz Brown rice, long-grain, regular, dry
                • - - *Fresh cilantro, finely diced
                • 1 lb 11 oz Frozen, cooked diced chicken, thawed, ¹⁄2′′
                • 1 lb 10 oz Canned no-salt-added pinto beans, drained, rinsed
                • - - OR
                • 1 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
                • 12 oz Low-fat cheddar cheese, shredded
                • - - Ground oregano
                • - - Ground cumin
                • 1 lb 13 oz Canned low-sodium salsa
                • - - Whole-grain tortillas, 8′′ (1¹⁄2 oz each)

                Measure

                • 2½ cups Water
                • 1¾ cups Brown rice, long-grain, regular, dry
                • ¼ cup *Fresh cilantro, finely, diced
                • 1 qt 2¼ cups Frozen, cooked diced chicken, thawed, ½"
                • 3 cups Canned no-salt-added pinto beans, drained, rinsed
                • - - OR
                • 3 cups *Dry pinto beans, cooked (See Notes Section)
                • 3 cups Low-fat cheddar cheese, shredded
                • ½ tsp Ground oregano
                • ¾ tsp Ground cumin
                • 3¼ cups Canned low-sodium salsa
                • 25 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                50 Servings

                  Weight

                  • - - Water
                  • 1 lb 9 oz Brown rice, long-grain, regular, dry
                  • - - *Fresh cilantro, finely diced
                  • 3 lb 6 oz Frozen, cooked diced chicken, thawed, ½"
                  • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
                  • - - OR
                  • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
                  • 1 lb 8 oz Low-fat cheddar cheese, shredded
                  • - - Ground oregano
                  • - - Ground cumin
                  • 3 lb 10 oz Canned low-sodium salsa
                  • - - Whole-grain tortillas, 8" (1½ oz each)

                  Measure

                  • 1 qt 1 cup Water
                  • 3½ cups Brown rice, long-grain, regular, dry
                  • ½ cup *Fresh cilantro, finely diced
                  • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
                  • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
                  • - - OR
                  • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
                  • 1 qt 2 cups Low-fat cheddar cheese, shredded
                  • 1 tsp Ground oregano
                  • 1½ tsp Ground cumin
                  • 1 qt 2½ cups Canned low-sodium salsa
                  • 50 each Whole-grain tortillas, 8" (1¹⁄2 oz each)
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Water
                    • 12½ oz Brown rice, long-grain, regular, dry
                    • - - *Fresh cilantro, finely diced
                    • 1 lb 11 oz Frozen, cooked diced chicken, thawed, ¹⁄2′′
                    • 1 lb 10 oz Canned no-salt-added pinto beans, drained, rinsed
                    • - - OR
                    • 1 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
                    • 12 oz Low-fat cheddar cheese, shredded
                    • - - Ground oregano
                    • - - Ground cumin
                    • 1 lb 13 oz Canned low-sodium salsa
                    • - - Whole-grain tortillas, 8′′ (1¹⁄2 oz each)

                    Measure

                    • 2½ cups Water
                    • 1¾ cups Brown rice, long-grain, regular, dry
                    • ¼ cup *Fresh cilantro, finely, diced
                    • 1 qt 2¼ cups Frozen, cooked diced chicken, thawed, ½"
                    • 3 cups Canned no-salt-added pinto beans, drained, rinsed
                    • - - OR
                    • 3 cups *Dry pinto beans, cooked (See Notes Section)
                    • 3 cups Low-fat cheddar cheese, shredded
                    • ½ tsp Ground oregano
                    • ¾ tsp Ground cumin
                    • 3¼ cups Canned low-sodium salsa
                    • 25 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                    50 Servings

                      Weight

                      • - - Water
                      • 1 lb 9 oz Brown rice, long-grain, regular, dry
                      • - - *Fresh cilantro, finely diced
                      • 3 lb 6 oz Frozen, cooked diced chicken, thawed, ½"
                      • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
                      • - - OR
                      • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
                      • 1 lb 8 oz Low-fat cheddar cheese, shredded
                      • - - Ground oregano
                      • - - Ground cumin
                      • 3 lb 10 oz Canned low-sodium salsa
                      • - - Whole-grain tortillas, 8" (1½ oz each)

                      Measure

                      • 1 qt 1 cup Water
                      • 3½ cups Brown rice, long-grain, regular, dry
                      • ½ cup *Fresh cilantro, finely diced
                      • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
                      • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
                      • - - OR
                      • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
                      • 1 qt 2 cups Low-fat cheddar cheese, shredded
                      • 1 tsp Ground oregano
                      • 1½ tsp Ground cumin
                      • 1 qt 2½ cups Canned low-sodium salsa
                      • 50 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Water
                        • 12½ oz Brown rice, long-grain, regular, dry
                        • - - *Fresh cilantro, finely diced
                        • 1 lb 11 oz Frozen, cooked diced chicken, thawed, ¹⁄2′′
                        • 1 lb 10 oz Canned no-salt-added pinto beans, drained, rinsed
                        • - - OR
                        • 1 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
                        • 12 oz Low-fat cheddar cheese, shredded
                        • - - Ground oregano
                        • - - Ground cumin
                        • 1 lb 13 oz Canned low-sodium salsa
                        • - - Whole-grain tortillas, 8′′ (1¹⁄2 oz each)

                        Measure

                        • 2½ cups Water
                        • 1¾ cups Brown rice, long-grain, regular, dry
                        • ¼ cup *Fresh cilantro, finely, diced
                        • 1 qt 2¼ cups Frozen, cooked diced chicken, thawed, ½"
                        • 3 cups Canned no-salt-added pinto beans, drained, rinsed
                        • - - OR
                        • 3 cups *Dry pinto beans, cooked (See Notes Section)
                        • 3 cups Low-fat cheddar cheese, shredded
                        • ½ tsp Ground oregano
                        • ¾ tsp Ground cumin
                        • 3¼ cups Canned low-sodium salsa
                        • 25 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                        50 Servings

                          Weight

                          • - - Water
                          • 1 lb 9 oz Brown rice, long-grain, regular, dry
                          • - - *Fresh cilantro, finely diced
                          • 3 lb 6 oz Frozen, cooked diced chicken, thawed, ½"
                          • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
                          • - - OR
                          • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
                          • 1 lb 8 oz Low-fat cheddar cheese, shredded
                          • - - Ground oregano
                          • - - Ground cumin
                          • 3 lb 10 oz Canned low-sodium salsa
                          • - - Whole-grain tortillas, 8" (1½ oz each)

                          Measure

                          • 1 qt 1 cup Water
                          • 3½ cups Brown rice, long-grain, regular, dry
                          • ½ cup *Fresh cilantro, finely diced
                          • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
                          • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
                          • - - OR
                          • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
                          • 1 qt 2 cups Low-fat cheddar cheese, shredded
                          • 1 tsp Ground oregano
                          • 1½ tsp Ground cumin
                          • 1 qt 2½ cups Canned low-sodium salsa
                          • 50 each Whole-grain tortillas, 8" (1¹⁄2 oz each)
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Water
                            • 12½ oz Brown rice, long-grain, regular, dry
                            • - - *Fresh cilantro, finely diced
                            • 1 lb 11 oz Frozen, cooked diced chicken, thawed, ¹⁄2′′
                            • 1 lb 10 oz Canned no-salt-added pinto beans, drained, rinsed
                            • - - OR
                            • 1 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
                            • 12 oz Low-fat cheddar cheese, shredded
                            • - - Ground oregano
                            • - - Ground cumin
                            • 1 lb 13 oz Canned low-sodium salsa
                            • - - Whole-grain tortillas, 8′′ (1¹⁄2 oz each)

                            Measure

                            • 2½ cups Water
                            • 1¾ cups Brown rice, long-grain, regular, dry
                            • ¼ cup *Fresh cilantro, finely, diced
                            • 1 qt 2¼ cups Frozen, cooked diced chicken, thawed, ½"
                            • 3 cups Canned no-salt-added pinto beans, drained, rinsed
                            • - - OR
                            • 3 cups *Dry pinto beans, cooked (See Notes Section)
                            • 3 cups Low-fat cheddar cheese, shredded
                            • ½ tsp Ground oregano
                            • ¾ tsp Ground cumin
                            • 3¼ cups Canned low-sodium salsa
                            • 25 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                            50 Servings

                              Weight

                              • - - Water
                              • 1 lb 9 oz Brown rice, long-grain, regular, dry
                              • - - *Fresh cilantro, finely diced
                              • 3 lb 6 oz Frozen, cooked diced chicken, thawed, ½"
                              • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
                              • - - OR
                              • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
                              • 1 lb 8 oz Low-fat cheddar cheese, shredded
                              • - - Ground oregano
                              • - - Ground cumin
                              • 3 lb 10 oz Canned low-sodium salsa
                              • - - Whole-grain tortillas, 8" (1½ oz each)

                              Measure

                              • 1 qt 1 cup Water
                              • 3½ cups Brown rice, long-grain, regular, dry
                              • ½ cup *Fresh cilantro, finely diced
                              • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
                              • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
                              • - - OR
                              • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
                              • 1 qt 2 cups Low-fat cheddar cheese, shredded
                              • 1 tsp Ground oregano
                              • 1½ tsp Ground cumin
                              • 1 qt 2½ cups Canned low-sodium salsa
                              • 50 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Water
                                • 12½ oz Brown rice, long-grain, regular, dry
                                • - - *Fresh cilantro, finely diced
                                • 1 lb 11 oz Frozen, cooked diced chicken, thawed, ¹⁄2′′
                                • 1 lb 10 oz Canned no-salt-added pinto beans, drained, rinsed
                                • - - OR
                                • 1 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
                                • 12 oz Low-fat cheddar cheese, shredded
                                • - - Ground oregano
                                • - - Ground cumin
                                • 1 lb 13 oz Canned low-sodium salsa
                                • - - Whole-grain tortillas, 8′′ (1¹⁄2 oz each)

                                Measure

                                • 2½ cups Water
                                • 1¾ cups Brown rice, long-grain, regular, dry
                                • ¼ cup *Fresh cilantro, finely, diced
                                • 1 qt 2¼ cups Frozen, cooked diced chicken, thawed, ½"
                                • 3 cups Canned no-salt-added pinto beans, drained, rinsed
                                • - - OR
                                • 3 cups *Dry pinto beans, cooked (See Notes Section)
                                • 3 cups Low-fat cheddar cheese, shredded
                                • ½ tsp Ground oregano
                                • ¾ tsp Ground cumin
                                • 3¼ cups Canned low-sodium salsa
                                • 25 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                                50 Servings

                                  Weight

                                  • - - Water
                                  • 1 lb 9 oz Brown rice, long-grain, regular, dry
                                  • - - *Fresh cilantro, finely diced
                                  • 3 lb 6 oz Frozen, cooked diced chicken, thawed, ½"
                                  • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
                                  • - - OR
                                  • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
                                  • 1 lb 8 oz Low-fat cheddar cheese, shredded
                                  • - - Ground oregano
                                  • - - Ground cumin
                                  • 3 lb 10 oz Canned low-sodium salsa
                                  • - - Whole-grain tortillas, 8" (1½ oz each)

                                  Measure

                                  • 1 qt 1 cup Water
                                  • 3½ cups Brown rice, long-grain, regular, dry
                                  • ½ cup *Fresh cilantro, finely diced
                                  • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
                                  • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
                                  • - - OR
                                  • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
                                  • 1 qt 2 cups Low-fat cheddar cheese, shredded
                                  • 1 tsp Ground oregano
                                  • 1½ tsp Ground cumin
                                  • 1 qt 2½ cups Canned low-sodium salsa
                                  • 50 each Whole-grain tortillas, 8" (1¹⁄2 oz each)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Water
                                    • 12½ oz Brown rice, long-grain, regular, dry
                                    • - - *Fresh cilantro, finely diced
                                    • 1 lb 11 oz Frozen, cooked diced chicken, thawed, ¹⁄2′′
                                    • 1 lb 10 oz Canned no-salt-added pinto beans, drained, rinsed
                                    • - - OR
                                    • 1 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
                                    • 12 oz Low-fat cheddar cheese, shredded
                                    • - - Ground oregano
                                    • - - Ground cumin
                                    • 1 lb 13 oz Canned low-sodium salsa
                                    • - - Whole-grain tortillas, 8′′ (1¹⁄2 oz each)

                                    Measure

                                    • 2½ cups Water
                                    • 1¾ cups Brown rice, long-grain, regular, dry
                                    • ¼ cup *Fresh cilantro, finely, diced
                                    • 1 qt 2¼ cups Frozen, cooked diced chicken, thawed, ½"
                                    • 3 cups Canned no-salt-added pinto beans, drained, rinsed
                                    • - - OR
                                    • 3 cups *Dry pinto beans, cooked (See Notes Section)
                                    • 3 cups Low-fat cheddar cheese, shredded
                                    • ½ tsp Ground oregano
                                    • ¾ tsp Ground cumin
                                    • 3¼ cups Canned low-sodium salsa
                                    • 25 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                                    50 Servings

                                      Weight

                                      • - - Water
                                      • 1 lb 9 oz Brown rice, long-grain, regular, dry
                                      • - - *Fresh cilantro, finely diced
                                      • 3 lb 6 oz Frozen, cooked diced chicken, thawed, ½"
                                      • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
                                      • - - OR
                                      • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
                                      • 1 lb 8 oz Low-fat cheddar cheese, shredded
                                      • - - Ground oregano
                                      • - - Ground cumin
                                      • 3 lb 10 oz Canned low-sodium salsa
                                      • - - Whole-grain tortillas, 8" (1½ oz each)

                                      Measure

                                      • 1 qt 1 cup Water
                                      • 3½ cups Brown rice, long-grain, regular, dry
                                      • ½ cup *Fresh cilantro, finely diced
                                      • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
                                      • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
                                      • - - OR
                                      • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
                                      • 1 qt 2 cups Low-fat cheddar cheese, shredded
                                      • 1 tsp Ground oregano
                                      • 1½ tsp Ground cumin
                                      • 1 qt 2½ cups Canned low-sodium salsa
                                      • 50 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Water
                                        • 12½ oz Brown rice, long-grain, regular, dry
                                        • - - *Fresh cilantro, finely diced
                                        • 1 lb 11 oz Frozen, cooked diced chicken, thawed, ¹⁄2′′
                                        • 1 lb 10 oz Canned no-salt-added pinto beans, drained, rinsed
                                        • - - OR
                                        • 1 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
                                        • 12 oz Low-fat cheddar cheese, shredded
                                        • - - Ground oregano
                                        • - - Ground cumin
                                        • 1 lb 13 oz Canned low-sodium salsa
                                        • - - Whole-grain tortillas, 8′′ (1¹⁄2 oz each)

                                        Measure

                                        • 2½ cups Water
                                        • 1¾ cups Brown rice, long-grain, regular, dry
                                        • ¼ cup *Fresh cilantro, finely, diced
                                        • 1 qt 2¼ cups Frozen, cooked diced chicken, thawed, ½"
                                        • 3 cups Canned no-salt-added pinto beans, drained, rinsed
                                        • - - OR
                                        • 3 cups *Dry pinto beans, cooked (See Notes Section)
                                        • 3 cups Low-fat cheddar cheese, shredded
                                        • ½ tsp Ground oregano
                                        • ¾ tsp Ground cumin
                                        • 3¼ cups Canned low-sodium salsa
                                        • 25 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                                        50 Servings

                                          Weight

                                          • - - Water
                                          • 1 lb 9 oz Brown rice, long-grain, regular, dry
                                          • - - *Fresh cilantro, finely diced
                                          • 3 lb 6 oz Frozen, cooked diced chicken, thawed, ½"
                                          • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
                                          • - - OR
                                          • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
                                          • 1 lb 8 oz Low-fat cheddar cheese, shredded
                                          • - - Ground oregano
                                          • - - Ground cumin
                                          • 3 lb 10 oz Canned low-sodium salsa
                                          • - - Whole-grain tortillas, 8" (1½ oz each)

                                          Measure

                                          • 1 qt 1 cup Water
                                          • 3½ cups Brown rice, long-grain, regular, dry
                                          • ½ cup *Fresh cilantro, finely diced
                                          • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
                                          • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
                                          • - - OR
                                          • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
                                          • 1 qt 2 cups Low-fat cheddar cheese, shredded
                                          • 1 tsp Ground oregano
                                          • 1½ tsp Ground cumin
                                          • 1 qt 2½ cups Canned low-sodium salsa
                                          • 50 each Whole-grain tortillas, 8" (1¹⁄2 oz each)
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Boil water.
                                          • Place brown rice in a steam table pan (12′′ x 10′′ x 2¹⁄2′′). Pour boiling water over brown rice. Stir. Cover pan tightly.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Bake:
                                            Conventional oven: 350 °F for 40 minutes.
                                            Convection oven: 325 °F for 40 minutes.
                                          • Remove cooked rice from oven and let stand covered for 5 minutes. Fold in cilantro. Set aside.
                                          • Combine chicken, beans, cheese, oregano, cumin, and salsa in a large bowl. Stir well.
                                            Yields:
                                            For 25 servings, about 3 qt (about 5 lb 12 oz).
                                            For 50 servings, about 1 gal 2 qt (11 lb 8 oz).
                                          • Assembly:
                                          • Using a No. 30 scoop (¹⁄8 cup), spread rice on center of tortilla.
                                          • Using a No. 8 scoop (¹⁄2 cup), place chicken mixture on top of rice.
                                          • Roll in the form of a burrito and seal.
                                          • Place burritos seam side down on steam table pan (12′′ x 20′′ x 2¹⁄2′′) lined with parchment paper.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Cover and bake:
                                            Conventional oven: 350 °F for 10 minutes.
                                            Convection oven: 350 °F for 10 minutes.
                                          • Critical Control Point: Heat to 165 °F for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Serve 1 burrito.

                                          Nutrition INFORMATION

                                          Chicken Burrito USDA Recipe for Child Care Centers
                                          Amount Per Serving
                                           
                                          1 burrito
                                          Calories
                                          296
                                          Total Fat
                                           
                                          6
                                          g
                                          9
                                          %
                                          Saturated Fat
                                           
                                          2
                                          g
                                          13
                                          %
                                          Cholesterol
                                           
                                          26
                                          mg
                                          9
                                          %
                                          Sodium
                                           
                                          504
                                          mg
                                          22
                                          %
                                          Total Carbohydrate
                                           
                                          42
                                          g
                                          14
                                          %
                                          Dietary Fiber
                                           
                                          4
                                          g
                                          17
                                          %
                                          Total Sugars
                                           
                                          3
                                          g
                                          3
                                          %
                                          Protein
                                           
                                          19
                                          g
                                          38
                                          %
                                          Vitamin D
                                           
                                          2
                                          IU
                                          13
                                          %
                                          Calcium
                                           
                                          173
                                          mg
                                          17
                                          %
                                          Iron
                                           
                                          4
                                          mg
                                          22
                                          %
                                          Potassium
                                           
                                          283
                                          mg
                                          8
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          25 Servings:
                                          Dry pinto beans: 10 oz
                                          50 Servings:
                                          Dry pinto beans: 1 lb 4 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          How to Cook Dry Beans
                                          SOAKING BEANS
                                          OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.                                              
                                          QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
                                          COOKING BEANS                                                                                                             
                                          Once the beans have been soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately. Critical Control Point: Hold for hot service at 135 °F or higher.
                                          OR
                                          Chill for later use.
                                          Critical Control Point: Cool to 70 °F within 2 hours and to 41 °F or lower within 4 hours.
                                          1 lb dry pinto beans = about 2⅜ cups dry or 5¼ cups cooked beans.
                                          Yield / Volume
                                          25 Servings:
                                          About 6 lb 2 oz
                                          About 3 qt/1 steam table pan
                                          (12′′ x 20′′ x 2¹⁄2′′)
                                          50 Servings:
                                          About 12 lb 4 oz
                                          About 1 gal 2 qt/2 steam table pans
                                          (12′′ x 20′′ x 2¹⁄2′′)