January 1, 2011
Yield: 12 servings.
1¾ lb. Tyson® Cut & Ready™ 100% All-Natural*™ Diced Chicken Breast Meat, 15% Marination, uncooked
1½ oz. light olive oil
3 Tbsp. Santa Fe-Style chili cumin and garlic seasoning, commercially prepared (McCormick)
12 Original Wraps® White Tortillas, 12-dozen pack, 12", 44 oz. per dozen
3 oz. Tyson® Bacon Pieces, ¾"
2¼ lb. fresh eggs, whole, scrambled and held hot above 135°F
12 oz. hash brown potatoes deep-fried, seasoned, held hot above 135°F
1½ lb. Pepper Jack Cheese sauce, commercially prepared (El Terrifico Tamale Co. White Cheese Dip), held hot above 135°F
2 oz. butter, melted
24 oz. roasted tomato salsa, commercially prepared
Arrange diced chicken breast meat in single layer on parchment-lined sheet pan. Cover completely and slack in cooler between 32°F and 36°F prior to use.
For Santa Fe Chicken Breast: Heat oil in large saute pan over medium-high heat. Add chicken and seasoning; saute for 8-10 minutes or until internal temperature reaches 165°F. Transfer to another container. Cover and hold hot above 135°F.
To assemble single serving: Place 1 tortilla on flat work surface. Arrange 3 oz. of scrambled eggs across center of wrap, top with 1 oz. hash brown potatoes and 2 oz. Pepper Jack cheese sauce. Top with 2 oz. Santa Fe-seasoned chicken breast (see recipe) and ¼ oz. bacon pieces. Fold tortilla around ingredients and roll burrito-style. Brush outer surface lightly with 1 tsp. melted butter. Grill-press the burrito in a preheated panini grill at 400°F for 15-30 seconds or until wrap is golden brown. Slice burrito in half diagonally. Serve with 2 oz. salsa portioned in a ramekin.
*Minimally processed; no artificial ingredients.
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