Picadillo Wraps


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


Place the cabbage in a bowl and pour in the lime juice tossing to combine. Set aside until ready to serve.
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.
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.
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.


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.




Wednesday, September 9, 2015 - 2:46pm


Related Cooking Videos