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

Recipe by Cooking Light June 1999

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Yield:
8 servings
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Ingredients

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Directions

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  • 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.

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

Nutrition Facts

320 calories; calories from fat 28%; fat 10g; saturated fat 3.7g; mono fat 4g; poly fat 1g; protein 25.2g; carbohydrates 32.6g; fiber 2.7g; cholesterol 74mg; iron 4.2mg; sodium 450mg; calcium 50mg.
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