Chipotle Chicken Meatball Burrito
This Chipotle Chicken Meatball Burrito is a bold and flavorful school meal featuring Jones Dairy Farm Chicken Meatballs marinated in a smoky-sweet chipotle pineapple sauce, wrapped in a whole wheat tortilla with crisp lettuce, onions, cilantro, and pineapple tidbits. Designed for school food service, this burrito offers a delicious balance of heat and sweetness while providing a nutritious and satisfying handheld option. Recipe by Joe Urban.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 300 | |
| 1 qt., 1 pt., 1/4 cup | pineapple tidbits in juice |
| 1 pt., 1 cup | chipotle peppers in adobo sauce |
| 1 1/2 cup | apple cider vinegar |
| 1 pt., 1 1/2 cup | chili powder |
| 1 pt., 1 1/4 cup | raw onion |
| 3 qt., 1/2 cup | iceberg lettuce |
| 50 | whole wheat flour tortillas, 10″ |
| 6 1/2 | limes |
| 1 pt., 1 1/4 cup | cilantro |
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Directions
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Preheat oven to 375 degrees and kettle or braising pan to 350 degrees.
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Place meatballs on lined sheet pans. Place in oven and cook for 15-20 minutes. Product must reach an internal temperature of 160 degrees for 15 seconds.
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Transfer meatballs to 4″ half long steamtable pans, cover with plastic wrap, and hold in warming cabinet assembly.
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Dice onions, shred lettuce, and chop cilantro, set aside.
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Open cans of pineapple. Drain and reserve the juice for the marinade.
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Prepare the marinade: Combine pineapple juice, chipotle peppers with adobo sauce, vinegar, and chili powder. Blend well with stick blender.
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Combine meatballs and marinade and marinate for 5 minutes.
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Place tortillas in hot holding cabinet 5-10 minutes prior to assembly.
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Build burritos in assembly line fashion by placing 1/4 cup of lettuce, 6 meatballs, 1 tsp. diced onions, 1 tsp. cilantro, and 1 Tbs. of pineapple tidbits on tortilla.
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Fold burritos envelope style, place in 2″ hotel pans, cover and place in warmer until ready for service.
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