Sweet and Sour, Chicken and Rice Burrito

Directions

1. Thaw breaded chicken breast chunks under refrigeration 1 day in advance.
2. Preheat oven to 375°F.
3. 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.
4. In a mixing bowl, toss hot chicken chunks with Kikkoman® Low Sodium GF Sweet & Sour Sauce until evenly coated.
5. Prepare rice:
   1. Combine brown rice and hot water in a steam table pan. Stir.
   2. Cover tightly and steam until most of the water is absorbed (about 35 minutes).
   3. Transfer to hotel pan and hold hot at or above 135°F until service.
   4. Fluff with fork before serving.
6. Rinse and shred cabbage.
7. Warm the tortilla in a hot holding cabinet or steam briefly until pliable.
8. Assemble the burrito:
   1. 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.
9. Wrap in foil or deli paper for service. Critical Control Point: Hold hot at 135°F or above until service.
10. Serve 1 burrito.