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Lamb Picadillo Wrap

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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