Picadillo Wraps

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.


  • 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.
    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.
    and simmer 10 minutes.
    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.