Chicken picadillo wraps
Uncooked 93% lean ground chicken
Canned diced tomatoes
14½ oz, with jalapenos
Canned black beans
1 cup(s), rinsed and drained
Golden seedless raisins
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes. Stir in the cumin, oregano, and salt; cook about 1 minute. Stir in the tomatoes, beans, and raisins; bring to a boil. Reduce the heat and simmer, uncovered, about 2 minutes.
- Meanwhile, stack the tortillas on a microwavable plate. Cover with a damp paper towel and microwave on High, about 30 seconds.
- Divide the chicken filling evenly onto each warm tortilla. Fold the sides over and roll up to enclose the filling. Cut each wrap in half. Yields 1 half per serving.