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 609mg
25%
Total Carbohydrate 24.6g
8%
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 1.000 oz. 0.25 cup
plum tomato , diced 6.250 oz. 1 cup
jalapeño pepper , seeded, diced 1 tbsp.
cilantro , chopped 1.000 oz. 2 tbsp.
kosher salt 0.25 tsp.
lime juice 0.25 cup
black pepper 0.125 tsp.
boneless, skinless chicken breasts, cooked 24.000 oz. 3 cup
V8® 100% Vegetable Juice 4 cup
canola oil 2 tsp.
baby spinach 12.000 oz. 3 cup
kosher salt 0.25 tsp.
canola oil 1 tbsp.
white onion , diced 5.000 oz. 1 cup
garlic , chopped 1 tbsp.
cumin , ground 0.25 tsp.
ground coriander 1.25 tbsp.
whole roasted tomatoes , oz 15.000 oz. 2 cup
pasteurized liquid egg 28.000 oz. 4 cup
kosher salt 2 tsp.
black pepper 0.25 tsp.
whole wheat flour tortilla , 8-inch 32.000 oz. 24 ea.
cotija cheese , shredded 5.000 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 1.000 oz. 0.25 cup
plum tomato , diced 6.250 oz. 1 cup
jalapeño pepper , seeded, diced 1 tbsp.
cilantro , chopped 1.000 oz. 2 tbsp.
kosher salt 0.25 tsp.
lime juice 0.25 cup
black pepper 0.125 tsp.
boneless, skinless chicken breasts, cooked 24.000 oz. 3 cup
V8® 100% Vegetable Juice 4 cup
canola oil 2 tsp.
baby spinach 12.000 oz. 3 cup
kosher salt 0.25 tsp.
canola oil 1 tbsp.
white onion , diced 5.000 oz. 1 cup
garlic , chopped 1 tbsp.
cumin , ground 0.25 tsp.
ground coriander 1.25 tbsp.
whole roasted tomatoes , oz 15.000 oz. 2 cup
pasteurized liquid egg 28.000 oz. 4 cup
kosher salt 2 tsp.
black pepper 0.25 tsp.
whole wheat flour tortilla , 8-inch 32.000 oz. 24 ea.
cotija cheese , shredded 5.000 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:

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