BREAKFAST BURRITO MADE WITH V8® ORIGINAL VEGETABLE JUICE

Nutrition Facts

Serving Size

1 FILLED BURRITO

Amount Per Serving

Calories 267

% Daily Value

Total Fat 10.3g

16%

Saturated Fat 3.5g

18%

Cholesterol 153mg

51%

Sodium 546mg

23%

Total Carbohydrate 24.6g

Dietary Fiber 4.1g

16%

Protein 18.8g

38%

Vitamin A 19%

Vitamin C 19%

Calcium 13%

Iron 9%

breakfast burrito made with v8® original vegetable juice

Made with slow -cooked chicken simmered in a spicy vegetable broth as well as scrambled eggs ad fresh pico de gallo salsa, this Mexican-inspired breakfast dish is great for grab and go.

Total time: 90 minutes
Servings: 24

Ingredient	Weight	Measure
white onion , diced	1.0 oz.	0.25 cup
plum tomato , diced	6.250 oz.	1 cup
jalapeño pepper , seeded, diced		1 tbsp.
cilantro , chopped	1.0 oz.	2 tbsp.
kosher salt		0.25 tsp.
lime juice		0.25 cup
black pepper		0.125 tsp.
boneless, skinless chicken breasts, cooked	24.0 oz.	3 cup
V8® 100% Vegetable Juice		4 cup
canola oil		2 tsp.
baby spinach	12.0 oz.	3 cup
kosher salt		0.25 tsp.
canola oil		1 tbsp.
white onion , diced	5.0 oz.	1 cup
garlic , chopped		1 tbsp.
cumin , ground		0.25 tsp.
ground coriander		1.25 tbsp.
whole roasted tomatoes , oz	15.0 oz.	2 cup
pasteurized liquid egg	28.0 oz.	4 cup
kosher salt		2 tsp.
black pepper		0.25 tsp.
whole wheat flour tortilla , 8-inch	32.0 oz.	24 ea.
cotija cheese , shredded	5.0 oz.	1.5 cup

To Prepare Pico de Gallo:

1. In medium mixing bowl, combine onions, tomatoes, jalapeno pepper, cilantro, salt, lime juice and pepper. Mix well. Reserve.

CCP: Hold at 41°F until needed.

To Prepare Chicken:

1. Simmer chicken in V8® Spicy Hot Vegetable Juice on medium to low heat. Simmer.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

2. Remove chicken. Strain and reserve liquid.

3. Cool chicken. Using hands, pull apart chicken. Reserve.

To Prepare Spinach:

1. In a large sauté pan, heat canola oil. Add spinach. Sauté spinach for about 2 minutes. Season with salt. Drain and reserve.

To Prepare Tomato Compote:

1. Heat canola oil. Sauté onions for about 5 minutes on medium heat. Add garlic, cumin, coriander and tomatoes. Continue to cook for 15 minutes.

2. Add reserved V8® liquid. Reduce until mixture is thick & chunky. Break tomatoes up with spoon to resemble chunky salsa consistency. Reserve.

To Prepare Eggs:

1. Whip eggs with salt and pepper.

2. In a large non-stick sauté pan, scramble eggs until light and fluffy season with salt and pepper. Reserve.

CCP: Heat to a minimum internal temperature of 145°F for 1 minute.

To Assemble:

1. Place 1 tortilla on a flat surface and top with the following:

#16 scoop (about 2 oz.) scrambled eggs
#16 scoop (about 2 oz.) spinach
#30 scoop (2 tablespoons) cojita cheese
#16 scoop (about 2 oz.) pulled chicken
#30 scoop (2 tablespoons) of tomato compote

To Serve:

1. Carefully roll & tightly fold tortilla into a burrito. Lay flat in half-hotel size pan.

2. Bake at 350°F until cheese is melted.

CCP: Heat to a minimum internal temperature of 145°F for 1 minute.

2. Using a scant #40 scoop, garnish with 1-1/2 tablespoons pico de gallo. Serve immediately.

Made with slow -cooked chicken simmered in a spicy vegetable broth as well as scrambled eggs ad fresh pico de gallo salsa, this Mexican-inspired breakfast dish is great for grab and go.

Total time: 90 minutes
Servings: 24

Ingredient	Weight	Measure
white onion , diced	1.0 oz.	0.25 cup
plum tomato , diced	6.250 oz.	1 cup
jalapeño pepper , seeded, diced		1 tbsp.
cilantro , chopped	1.0 oz.	2 tbsp.
kosher salt		0.25 tsp.
lime juice		0.25 cup
black pepper		0.125 tsp.
boneless, skinless chicken breasts, cooked	24.0 oz.	3 cup
V8® 100% Vegetable Juice		4 cup
canola oil		2 tsp.
baby spinach	12.0 oz.	3 cup
kosher salt		0.25 tsp.
canola oil		1 tbsp.
white onion , diced	5.0 oz.	1 cup
garlic , chopped		1 tbsp.
cumin , ground		0.25 tsp.
ground coriander		1.25 tbsp.
whole roasted tomatoes , oz	15.0 oz.	2 cup
pasteurized liquid egg	28.0 oz.	4 cup
kosher salt		2 tsp.
black pepper		0.25 tsp.
whole wheat flour tortilla , 8-inch	32.0 oz.	24 ea.
cotija cheese , shredded	5.0 oz.	1.5 cup

To Prepare Pico de Gallo:

1. In medium mixing bowl, combine onions, tomatoes, jalapeno pepper, cilantro, salt, lime juice and pepper. Mix well. Reserve.

CCP: Hold at 41°F until needed.

To Prepare Spinach:

1. In a large sauté pan, heat canola oil. Add spinach. Sauté spinach for about 2 minutes. Season with salt. Drain and reserve.

To Assemble:

1. Place 1 tortilla on a flat surface and top with the following:

#16 scoop (about 2 oz.) scrambled eggs
#16 scoop (about 2 oz.) spinach
#30 scoop (2 tablespoons) cojita cheese
#16 scoop (about 2 oz.) pulled chicken
#30 scoop (2 tablespoons) of tomato compote

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Nutrition Facts

breakfast burrito made with v8® original vegetable juice

Made with:

V8® Original 100% Vegetable Juice, 5.5 fl oz Can (48 Pack)

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