Picadillo Wraps

Picadillo Wraps

Each Spanish speaking country has their own version of picadillo, pronounced pee-kah-DEE-yoh. These wraps feature raisins, almonds and ripe olives.
Total 30 Minutes
Servings 8

Ingredient List

  • 1 lb (500 g) lean ground beef
  • 1 box Hamburger Helperᵀᴹ Cheesy Enchilada
  • 2 cups (500 mL) water
  • 1 tbsp (15 mL) red or white wine vinegar
  • 1/2 to 1 tsp (2 to 5 mL) ground cinnamon
  • 1 jar (440 mL) Old El Pasoᵀᴹ Thick N' Chunky Salsa (about 2 cups)
  • 3 tbsp (45 mL) milk
  • 1/2 cup (125 mL) raisins
  • 1/2 cup (125 mL) slivered almonds
  • 1/2 cup (125 mL) drained sliced ripe olives
  • 1 pkg (8 large) Old El Pasoᵀᴹ Flour Tortillas, heated
  • Lime wedges, if desired
  • Fresh cilantro sprigs, if desired

Preparation

  1. In large skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in uncooked rice and seasoning mix, water, vinegar, cinnamon and salsa. Heat to boiling. Reduce heat to medium-low; cover and simmer 10 to 12 minutes, stirring occasionally, until rice is tender.
  2. Meanwhile, in small bowl, stir milk and topping Mix 30 seconds until blended; set aside.
  3. Stir raisins, almonds and olives into beef mixture. Spoon about 3/4 cup mixture down centre of each warm tortilla; roll up. Serve wraps drizzled with topping; garnish plates with lime wedges and cilantro sprigs.
From time to time, reformulations of products may alter nutrient value, ingredients and/or allergens. Maintaining on-line information accuracy at all times can be difficult. In the event of a conflict between the data that is shown on this site and that which is on the package, the data on the package should be the primary resource for accurate and up to date data for the product in the package.