Recipe created by School Food Rocks and Butterball
Sweet and Sour, Chicken and Rice Burrito
About this recipe
ingredients
1 Cup Kikkoman® Less Sodium Gluten-Free Sweet and Sour Sauce
200 Pieces Whole Grain Breaded Chicken Breast Chunks
3 qt Whole Grain Parboiled Brown Rice
3 qt Raw Carrots
3 qt Raw Cabbage
50 Flour and Corn Tortilla
nutrition facts
directions
- Thaw breaded chicken breast chunks under refrigeration 1 day in advance.
- Preheat oven to 375°F.
- Place chicken chunks on a parchment-lined sheet pan and bake for 8-10 minutes or until heated through. Critical Control Point: Heat to 165° F for 15 seconds.
- In a mixing bowl, toss hot chicken chunks with Kikkoman® Low Sodium GF Sweet & Sour Sauce until evenly coated.
- Prepare rice:
- Combine brown rice and hot water in a steam table pan. Stir.
- Cover tightly and steam until most of the water is absorbed (about 35 minutes).
- Transfer to hotel pan and hold hot at or above 135°F until service.
- Fluff with fork before serving.
- Rinse and shred cabbage.
- Warm the tortilla in a hot holding cabinet or steam briefly until pliable.
- Assemble the burrito:
- Lay tortilla flat. Add 1/3 cup cooked brown rice, 4 sweet & sour-glazed chicken chunks, 1/4 cup shredded carrots, and 1/4 cup shredded cabbage. Roll tightly burrito-style, tucking in sides.
- Wrap in foil or deli paper for service. Critical Control Point: Hold hot at 135°F or above until service.
- Serve 1 burrito.
nutrition facts
HUNGRY FOR MORE?
SIGN UP FOR OUR ENEWSLETTER TO GET MENU INSPIRATION FROMLEADING CHEFS, NEWS ON THE LATEST FOODSERVICE TRENDS, AND PRO TIPS – DELIVERED TO YOUR INBOX.
SIGN ME UP
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE