Picadillo Wraps

Picadillo Wraps

Picadillo Wraps

30 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   9 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 cup shredded red cabbage
  • 1 tablespoon lime juice
  • 1 cup diced onions
  • 1 organic red bell 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
Instructions

Place the shredded 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 diced 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.

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