Grilled Chicken, Rice and Bean Stuffed Burrito

By Deborah J. and Kirk C. from Salem Public School, Salem, MA.


Main Dish

This is a whole wheat-flour tortilla, rolled around a filling of roasted red and green peppers, chicken fajita strips and brown rice. Topped with cheese, fresh salsa and plain yogurt.

Nutrition Facts

Serving size: 1

From Fat27.96%
From Saturated Fat9.76%
From Sugar4.0%


Ingredient 6 servings 50 servings
oil1.25 TBSP5.0 oz
rice,brown,long-grain,raw6.72 oz3.5 lb
water.5 qt4.25 qt
tomatoes,red,ripe,raw,diced4.0 oz2.08 lb
cilantro,fresh,chopped.125 oz1.0 oz
chicken fajita strips13.5 oz7.0 lbs
onions,raw,sliced2.0 oz1.6 lbs
peppers,sweet,green,raw,sliced1.5 oz12.5 oz
peppers,sweet,red,raw,sliced1.5 oz12.5 oz
beans,northern,cooked,WO/SALT.25 C2 C
cheese,low-sodium,cheddar,shred2.25 oz1.2 lbs
whole wheat pressed tortillas650
yogurt,plain6.0 oz3.125 C
salt,table.375 tsp3.0 tsp
pepper.375 tsp3.0 tsp


Mix brown rice, beans, 1 TBSP of oil, salt, pepper and boiling water in a steamer, oven or a stockpot or steam-jacketed kettle. Cover tightly. 50-60 minutes for steamed rice. 1.5 hours for baked rice @ 350 oF. 40-50 minutes for boiled rice. Let stand for 5 minutes. Add the cooked northern beans. Fluff with fork. Hold at 140 degrees F. Roast the chicken strips with an 1/8 TBSP of oil at 325 degrees F for about 20 minutes until golden brown and internal temperature is 165 degrees F for at least 15 seconds. Saute` the sliced onions and red and green peppers in the rest of the oil in a skillet, for about 7 minutes. Set aside to cool. Shred the cheddar cheese. Set aside. Mix the cooled onions and peppers with the raw diced tomatoes and chopped cilantro. Set aside. Make sure the wraps are slightly warm or at room temperature. Construct the wraps by placing 2.0 oz of the roast chicken, 2.0 oz of the rice and beans, 3/8 oz of the shredded cheddar cheese and 1 TBSP of the onion, pepper and tomato salsa on a whole wheat wrap(watch excess liquid). Serve with 1 oz plain yogurt instead of sour cream.