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Ingredients
- 10” Tortillas
- ½ cup c of cooked rice
- 3.17 oz. oz (by weight), #10 scoop
- or 3/8 cup of taco filling.
- ½ oz. c of shredded cheese.
- 3 oz Cups Canned Diced Tomatoes
Directions
- Place tortilla in center of foil wrap.
- Portion out a ½ cup (#8 scoop)of cooked rice.
- Portion out 3.17 oz. (by weight), #10 scoopor 3/8 cup of taco filling.
- Portion taco filling over top of rice.
- Using gloved hand, portion out a ½ oz.of shredded cheese.
- Sprinkle ½ oz. of shredded cheese over taco filling.
- Using gloved hands, fold both ends of the tortillatowards the center.
- Fold one side of tortilla over the fillings.
- Roll towards opposite side to complete burrito.
- Wrap burrito in foil and store in cooler for 11 next day’s meal service or in freezer for later use.