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
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