Turkey Picadillo

Turkey matches well with the flavorful ingredients of this Cuban dish: tomato, chiles, cinnamon, and cumin. Serve with baked tortilla chips.


4 servings (serving size: 2 filled tortillas)

Recipe from

Cooking Light

Nutritional Information

Calories 258
Caloriesfromfat 14 %
Fat 4.1 g
Satfat 0.8 g
Monofat 1.5 g
Polyfat 1.2 g
Protein 20.8 g
Carbohydrate 35.1 g
Fiber 4 g
Cholesterol 55 mg
Iron 2.6 mg
Sodium 434 mg
Calcium 120 mg


1 teaspoon olive oil
1/4 cup finely chopped onion
1 garlic clove, minced
1 cup chopped tomato
2 tablespoons canned chopped green chiles
1 tablespoon dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons golden raisins
2 tablespoons capers
1 tablespoon red wine vinegar
1 tablespoon dry sherry
2 cups chopped skinned cooked turkey
8 (6-inch) corn tortillas


Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook 2 minutes, stirring occasionally. Add chopped tomato and green chiles; cook 1 minute, stirring frequently. Stir in brown sugar, cinnamon, cumin, black pepper, and salt; cook 30 seconds, stirring constantly.

Reduce heat to low. Stir in raisins, capers, vinegar, and sherry; cook 3 minutes or until thoroughly heated, stirring often. Add turkey, stirring to combine. Remove from heat.

Warm tortillas according to package directions. Spoon about 1/3 cup turkey mixture onto each tortilla; fold in half.