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Picadillo Wraps

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Picadillo Wraps
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 8
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Each Spanish speaking country has their own version of picadillo, pronounced pee-kah-DEE-yoh. These wraps feature raisins, almonds and ripe olives.

Ingredients

1
lb lean (at least 80%) ground beef
1
box (9.2 oz) Hamburger Helper™ cheesy enchilada
2
cups water
1
tablespoon red or white wine vinegar
1/2
to 1 teaspoon ground cinnamon
1
jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa
3
tablespoons milk
1/2
cup raisins
1/2
cup slivered almonds
1
can (2.25 oz) sliced ripe olives, drained
1
package (11 oz) Old El Paso™ flour tortillas for burritos, 8 inch (8 tortillas), heated
Lime wedges, if desired
Fresh cilantro sprigs, if desired

Directions

  • 1 In 12-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in uncooked Rice and Seasoning Mix, water, vinegar, cinnamon and salsa. Heat to boiling. Reduce heat to medium-low; cover and simmer 10 to 12 minutes, stirring occasionally, until rice is tender.
  • 2 Meanwhile, in small bowl, stir milk and Topping Mix 30 seconds until blended; set aside.
  • 3 Stir raisins, almonds and olives into beef mixture. Spoon about 3/4 cup mixture down center of each warm tortilla; roll up. Serve wraps drizzled with topping; garnish plates with lime wedges and cilantro sprigs.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Wrap
Calories
470
(
Calories from Fat
160
)
Daily Value
Total Fat
18g
27%
(
Saturated Fat
4 1/2g
23%
,
Trans Fat
1g
)
Cholesterol
35mg
12%
Sodium
1260mg
53%
Potassium
360mg
10%
Total Carbohydrate
59g
20%
(
Dietary Fiber
2g
6%
,
Sugars
10g
)
Protein
18g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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