Mini chicken burrito

Mini Chicken Anaheim Burrito

Shredded Chicken, green chilis, and salsa topped with cheese and wrapped in a whole wheat tortilla. Simply defrost & bake for 25 minutes. Add Yuca Fries to complete your meal.  We have 2 versions, Bulk and Individually Wrapped (IW).

SKU: #470457 Categories: , Tag:

 

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Mini Chicken Anaheim Burrito

PRODUCT CODE: 470457
GTIN #: 00850057007817
INGREDIENTS:

Whole wheat flour tortilla(enriched whole wheat flour, water, enriched wheat flour, palm oil, salt, mono-diglycerides, dextrose, sodium bicarbonate, corn starch, calcium propionate(preservative), sodium aluminum sulfate, fumaric acid, sodium aluminum phosphate, cmc gum sorbic acid), Chicken Shreds(cooked natural proportion chicken with natural juices(chicken meat, salt)), Salsa(diced tomatoes, onions, vinegar, lime juice, scallions, sea salt, garlic powder, cilantro, cumin, black pepper, coriander, chili powder, corn starch), Cheddar Cheese(pasteurized cultured milk, salt , enzymes), Green Chiles.

CONTAINS: Milk, Wheat
PACKAGING:
Pack Size: 96 IW Burritos
Serving Size: 4.50 oz
Case Cube: 1.44
Weight: 27.00 Net 29.00 Gross
Ti x Hi: 10 x 5
SHELF LIFE:18 months Frozen

Best Method – Conventional Oven (Thawed):

  1. Defrost burritos on a lined and sprayed sheet pan for 24 hours.
  2. Preheat conventional oven to 350°f.
  3. Cover sheet pans with foil and place in oven.
  4. Bake for 20-25 minutes or until internal temp. reaches 165°f.
  5. Let stand covered for 10 minutes before serving or removing from pan.
  6. Hold remaining quantity in warmer

Alternate Method – Conventional Oven (Frozen):

  1. Preheat conventional oven to 350°f.
  2. Line a sheet pan and spray with non-stick cooking spray
  3. Place burritos on lined pan and cover with foil
  4. Bake for 30-35 minutes or until 165°f or until internal temp reaches 165°f.
  5. Let stand covered for 10 minutes before serving or removing from pan.
  6. Hold remaining quantity in warmer
CN Equivalency: 2.00 oz. equivalent of M/MA, 2 oz. equivalent of grain
REVISION DATE: 5/26/2020