Crispy Shrimp Burrito
YieldMakes 24 12-oz. burritos.
- 24 ct. Gran Sazon 12" Sundried Tomato Basil Flour Tortillas
- 168 ct. Breaded Shrimp Tenders
- 3 lb. Markon Roma Tomatoes, trimmed and diced
- 1½ lb. Markon Ready-Set-Serve Avocado Pulp
- 2½ oz. Markon Essentials Jumbo Spanish Onions, trimmed and diced
- 2¼ lb. Gordon Choice Fine Shredded Mild Cheddar Cheese
- 6 oz. Markon Ready-Set-Serve Cilantro
- 4½ lb. Markon Ready-Set-Serve Romaine Hearts Lettuce, sliced into ¼" ribbons
- 24 oz. Gordon Signature Asian Ginger Sauce
- 24 ct. Gordon Choice 12" x 10¾" Dry-Waxed Paper Sandwich Wraps
- 24 ct. Gordon Choice 12" x 10¾" Standard Foil Sheets
1. Heat tortillas in a steamer to make them soft and pliable. If you do not have a steamer, create a stovetop version by placing a perforated 2" hotel pan in a 4" deep hotel pan filled with 1" of water. Cover the pan and heat on the stove until the water steams.
To prepare à la carte:
1. Place 7 shrimp in a heated deep fryer. Cook 2-3 minutes or until golden-brown and just cooked through. Place the shrimp on the bottom half of the tortilla.
2. Place 2 oz. of tomatoes, 1 oz. of avocado, 1 Tbsp. of onions, 1½ oz. of cheese, ¼ oz. of cilantro sprigs and 3 oz. of lettuce on top of the shrimp. Drizzle 1 oz. of Asian ginger sauce on top of the lettuce. (Fill the burrito with the maximum amount the tortilla will hold, leaving about 1" to 1½" of space uncovered on the edge of the tortilla so you can fold in the ends and roll the burrito.
3. Fold both ends of the tortilla over so it is tight against the filling. Gather the filling in with your fingers and compress it slightly with the palm of your hands. Tightly roll the tortilla up while at the same time keeping both of the ends closed.
4. Place a patty paper on top of a foil sheet. Place the burrito, seam-side down, on the lower half of the paper and foil. Keeping the ends of the burrito closed, tightly roll the burrito up in the paper and foil. Fold the edges of the excess paper and foil into the ends of the burrito. Press in firmly to seal the ends.
5. Slice in half on a bias. Place on a warmed serving plate or leave whole for to-go applications.