Picadillo Wraps
Ingredients
1 cup shredded red cabbage
1 tablespoon lime juice
Olive oil spray
1cup diced onions
1 organic red or green pepper, seeded and diced
2 teaspoons ground cumin
1/2 teaspoon sea salt
1/4 teaspoon ground cloves
1 pound extra lean ground beef
1/3 cup raisins
10 large pimento stuffed green olives, sliced
1/4 cup tomatillo salsa
4-5 paleo wraps or flour tortillas
1/2 cup shredded pepper jack cheese
Preparation
1
Place the cabbage in a bowl and pour in the lime juice tossing to combine. Set aside until ready to serve.
2
Coat a large skillet with olive oil spray. Add the onion and peppers. Stir-fry over medium-high heat until the onions begin to soften, about 3 minutes. Add the cumin, salt, and cloves. Stir until combined and fragrant.
3
Add the ground beef. Use a wooden spoon break into small pieces and cook until no longer pink. Stir in the raisins, olives, and tomatillo salsa.
4
Heat the wraps according to the package directions. Arrange on individual plates. Divide the cheese evenly and top with shredded cabbage. Roll up and serve.
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About
Picadilla is a Cuban style dish that’s seasoned with spices, raisins, and green olives. Because I avoid tomatoes, I used a tomatillo and green chili salsa instead. The flavors blended beautifully and added a little kick to the dish. Because I am gluten-free, I used paleo-style wraps, but you could use flour or corn tortillas. For those who are going low carb, place the seasoned beef on a bed of greens for a new twist on the traditional taco salad.
Yield:
4-5
Added:
Wednesday, September 9, 2015 - 2:46pm
