Chicken picadillo wraps
2
Points®
Total time: 17 min • Prep: 7 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tsp
Uncooked 92% 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
⅓ Tbsp
Flour tortilla
2 tortilla(s), medium
Instructions
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.
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