Lamb Picadillo Wrap

Fresh Mango Salsa or Picnic Salsa goes great in this wrap. If you prefer, substitute beef for lamb.

                4   pounds                lamb shoulder (boned)
                2   Tablespoons       jalapeño pepper, seeded and finely chopped
                1   Tablespoon         dried oregano
                1   Tablespoon         chili powder
               ¼   teaspoon             salt
                3   cloves                 garlic, minced
                  can                      tomato paste (6-ounces)
                  cups                    water
            1/2    cup                      golden raisins
                  Tablespoon         unsweetened cocoa
            1/4    cup                      pimento-stuffed olives, chopped
                  Tablespoons       fresh cilantro, minced
                  Tablespoons       fresh lime juice
                                             fat-free flour tortillas (6-inch)

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 jalapeño, oregano, chili powder, salt, and garlic, and saute 1 minute. Stir in tomato paste, and sauté 2 minutes. Stir in water, raisins, and cocoa; bring to a boil. Reduce heat; simmer 20 minutes. Stir in olives, cilantro, and juice.

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

Yield: 8 servings

Nutritional Information: CALORIES 320(28% from fat); FAT 10g (sat 3.7g,mono 4g,poly 1g); PROTEIN 25.2g; CHOLESTEROL 74mg; CALCIUM 50mg; SODIUM 450mg; FIBER 2.7g; IRON 4.2mg; CARBOHYDRATE 32.6g

Source: Cooking Light, June 1999