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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Our Fresh Mango Salsa or Picnic Salsa goes great in this wrap. If you prefer, substitute beef for lamb. Ingredients:
4 pounds boned lamb shoulder |
2 tablespoons finely chopped seeded jalapeño pepper |
1 tablespoon dried oregano |
1 tablespoon chili powder |
1/4 teaspoon salt |
3 garlic cloves, minced |
1 (6-ounce) can tomato paste |
2 cups water |
1/2 cup golden raisins |
1 tablespoon unsweetened cocoa |
1/4 cup chopped pimento-stuffed olives |
2 tablespoons minced fresh cilantro |
2 tablespoons fresh lime juice |
8 (6-inch) fat-free flour tortillas |
Directions:
1. Trim fat from lamb. Cut lamb into 3 x 1/4-inch strips. Place a skillet over medium-high heat until hot. Add lamb; cook 4 minutes or until browned. Add jalapeño, oregano, chili powder, salt, and garlic, and saute 1 minute. Stir in tomato paste, and sauté 2 minutes. Stir in water, raisins, and cocoa; bring to a boil. Reduce heat; simmer 20 minutes. Stir in olives, cilantro, and juice.
2. Warm tortillas according to package directions. Spoon about 1/2 cup lamb mixture down center of each tortilla; roll up.
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