Lamb Picadillo Wrap

Cooking Light
Our Fresh Mango Salsa or Picnic Salsa goes great in this wrap. If you prefer, substitute beef for lamb.
8 servings


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4 pounds boned lamb shoulder
2 tablespoons finely chopped seeded jalapeño 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


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.

Created date

June 1999

Nutritional Information

Calories 320
Caloriesfromfat 28 %
Fat 10 g
Satfat 3.7 g
Monofat 4 g
Polyfat 1 g
Protein 25.2 g
Carbohydrate 32.6 g
Fiber 2.7 g
Cholesterol 74 mg
Iron 4.2 mg
Sodium 450 mg
Calcium 50 mg