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Santa Fe Chicken Breakfast Burrito

Santa Fe Chicken Breakfast Burrito

Yield: 12 servings.

Santa Fe Chicken Breast (yields 24 oz.):

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)

Burrito:

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.

TAGS: Recipes