Lamb Picadillo Wrap

14 ingredients
2 steps

Ingredients

  • 4 pounds boned lamb shoulder
  • 2 tablespoons finely chopped seeded jalapeno pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 3 garlic cloves, minced
  • 1 (6-ounce) can tomato paste
  • 2 cups water
  • 1/2 cup golden raisins
  • 1 tablespoon unsweetened cocoa
  • 1/4 cup chopped pimento-stuffed olives
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • 8 (6-inch) fat-free flour tortillas

Directions

  1. 1
    Trim fat from lamb. Cut lamb into 3 x 1/4-inch strips. Place a skillet over medium-high heat until hot. Add lamb; cook 4 minutes or until browned. Add jalapeno, oregano, chili powder, salt, and garlic, and saute 1 minute. Stir in tomato paste, and saute 2 minutes. Stir in water, raisins, and cocoa; bring to a boil. Reduce heat; simmer 20 minutes. Stir in olives, cilantro, and juice.
  2. 2
    Warm tortillas according to package directions. Spoon about 1/2 cup lamb mixture down center of each tortilla; roll up.

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