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
-
1Trim 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.
-
2Warm tortillas according to package directions. Spoon about 1/2 cup lamb mixture down center of each tortilla; roll up.
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