Chicken picadillo wraps

Total Time
17 min
7 min
10 min
We’ve turned a classic Cuban dish into sandwich by using its makings as a hearty filling for a wrap. Just like the stove-top version, we’ve used canned tomatoes, garlic, oregano, cumin and raisins to create an authentic taste. But, in this leaner version, chicken is used for the pork and beef, and black beans were added to achieve an earthy flavor that perfectly partners with the hot jalapeños and spices. If you like olives in your picadillo, go ahead and stir some into the skillet too. Feel free to use lettuce as wraps instead of tortillas but be sure to choose a sturdier lettuce like romaine or iceberg.


Olive oil

1 tsp

Uncooked 93% lean ground chicken

1 pound(s)

Ground cumin

2 tsp

Dried oregano

1 tsp

Sea salt

¼ tsp

Canned diced tomatoes

14½ oz, with jalapenos

Canned black beans

1 cup(s), rinsed and drained

Golden seedless raisins


Flour tortilla

2 tortilla(s), medium


  1. 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.
  2. Meanwhile, stack the tortillas on a microwavable plate. Cover with a damp paper towel and microwave on High, about 30 seconds.
  3. 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.