Cuban Picadillo Wrap
Seasoned ground meat with tomato, olives, and capers wrapped in a warm flour tortilla. Served warm with sautéed vegetables and a citrus-vinegar finish.
Ingredients
Method
Dice the onion, mince the garlic, pit and halve the green olives, and slice the bell pepper.
Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3–4 minutes until softened.
Add garlic and cook for 30 seconds until fragrant, then add the ground meat, breaking it apart with a spoon. Cook for 5–7 minutes until browned.
Stir in tomato paste, cumin, and oregano. Cook for 1 minute, then add olives, capers, and red wine vinegar. Simmer for 3–4 minutes. Season with salt and pepper to taste.
In a separate skillet over medium heat, sauté the sliced bell pepper until tender-crisp, about 4–5 minutes.
Warm the flour tortillas over a gas flame or in a dry skillet for 20 seconds per side, or wrap in foil and warm in a 325°F oven for 5 minutes.
Lay each warm tortilla flat and fill with picadillo, sautéed bell pepper, and fresh cilantro. Roll tightly.
Serve wraps warm with lime wedges on the side for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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