Lamb Picadillo Wrap
Fresh Mango Salsa or Picnic Salsa goes great in this wrap. If you prefer, substitute beef for lamb.
4 pounds lamb
2 Tablespoons jalapeño pepper, seeded and finely chopped
1 Tablespoon dried oregano
1 Tablespoon chili powder
¼ teaspoon salt
3 cloves garlic, minced
1 can tomato paste (6-ounces)
2 cups water
1/2 cup golden raisins
1 Tablespoon unsweetened cocoa
1/4 cup pimento-stuffed olives, chopped
2 Tablespoons fresh cilantro, minced
2 Tablespoons fresh lime juice
8 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