Caribbean Chicken Picadillo in Tortillas Recipe

Posted by
Rate It!
Caribbean Chicken Picadillo in Tortillas
Add your photo!
Ingredients
25
Count
Nutrition
393
Calories
Total time
45
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Dice all vegetables and divide as follows; In one bowl place onions, garlic, bell peppers, jalapenos, & butternut squash. In second bowl place raisins, coconut, and tomatoes. Note; all vegetables and chicken should be similar in size to help the dish cook evenly.
  2. In a small bowl stir together vinegar, cornstarch, cinnamon, & nutmeg.
  3. Make Spicy Curry Dip. Mix all ingredients together and chill until ready to serve.
  4. In large skillet place 1 T olive oil and heat pan. Add chicken pieces and stir until done.
  5. Add bowl of vegetables containing onions, garlic, jalapenos, & butternut squash. Stir in & cook until vegetables are tender.
  6. Add the vinegar/ cornstarch/ spice mixture & stir until all ingredients are well coated.
  7. Add bowl of ingredients containing raisins, coconut, & tomatoes.
  8. Add water & salt. Cook until thickened. Remove from heat.
  9. In bowl beat together eggs, 2 T water, cayenne & a generous grating of nutmeg. Pour into a shallow bowl that will accommodate the flour tortillas for soaking. Add 2 of the flour tortillas and turn to coat with egg mixture. Let them rest in bowl. As you use one replace it with a new tortilla in the egg mixture.
  10. Heat large skillet and add 1T oil. (Note; I used an electric skillet so I could do 2 at a time.) Place egg coated tortilla in pan and cook on one side until lightly browned. Turn over and add 1/2 cup of the meat & vegetable mixture to center of tortilla in a lengthwise pattern. Fold two sides in and press down with spatula. Cook until bottom is golden brown, then turn to do the other side. Remove to rectangular pan & place in warm oven while you complete the rest of the tortillas. Replace the 1 T oil as needed. I found I needed very little using a nonstick pan.
  11. Serve with a dollop of the curry dip on top. Garnish with a sprinkling of cilantro leaves on top of the dip for presentation.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 393.21 Kcal (1646 kJ)
Calories from fat 97.87 Kcal
% Daily Value*
Total Fat 10.87g 17%
Cholesterol 133.14mg 44%
Sodium 762.41mg 32%
Potassium 646.83mg 14%
Total Carbs 52.13g 17%
Sugars 10.87g 43%
Dietary Fiber 4.05g 16%
Protein 23.88g 48%
Vitamin C 30.4mg 51%
Vitamin A 0.5mg 17%
Iron 9.2mg 51%
Calcium 87.2mg 9%
Amount Per 100 g
Calories 130.53 Kcal (547 kJ)
Calories from fat 32.49 Kcal
% Daily Value*
Total Fat 3.61g 17%
Cholesterol 44.2mg 44%
Sodium 253.08mg 32%
Potassium 214.71mg 14%
Total Carbs 17.3g 17%
Sugars 3.61g 43%
Dietary Fiber 1.34g 16%
Protein 7.93g 48%
Vitamin C 10.1mg 51%
Vitamin A 0.2mg 17%
Iron 3mg 51%
Calcium 28.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top