 This recipe adapts our popular Quick Chicken Picadillo Chili recipe to become a tasty filling in a wrap. Look for subtly-flavored, colorful tortilla in your supermarket.
Ingredients
2 teaspoons ground cumin
2 teaspoons ground chili powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 pound ground turkey or
chicken or
lean beef
1 large chopped onion
4 cloves minced garlic
3/4 cup instant (10 minute cook) white or brown rice
2 cans (14-1/2 oz. each) undrained Mexican style diced tomatoes
1/2 cup chipotle salsa or
medium heat salsa
3/4 cup Sun-Maid Natural Raisins
1 can (16 oz.) drained red or black beans
Optional chopped cilantro, shredded cheddar cheese, sour cream
Directions:COMBINE cumin, chili powder, salt, and cinnamon.
COAT ground turkey, chicken, or lean beef evenly with seasonings.
HEAT oil in a large saucepan over medium heat.
ADD onion and cook 5 minutes, stirring occasionally.
ADD turkey, chicken or beef and garlic. Cook until done, about 3 minutes, stirring occasionally.
STIR in rice, tomatoes, salsa and raisins. Bring to a simmer.
COVER and simmer 10 minutes.
STIR in beans.
COVER and continue to simmer 5 minutes.
SERVE wrapped in warm tortillas with shredded cheese, sour cream and cilantro.
Makes 6 servings, about 8 cups.
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