Lamb Picadillo Wrap

Ingredients

• 1 tablespoon chili powder 
• 8 6-inch flour tortillas fat-free ()
• 2 tablespoons cilantro leaves fresh minced
• 3  garlic cloves minced
• 0.5 cup golden raisins 
• 2 tablespoons jalapeno seeded finely chopped
• 4 pounds boned lamb shoulder 
• 2 tablespoons juice of lime fresh
• 1 tablespoon oregano dried
• 0.3 cup pimento-stuffed olives chopped
• 0.3 teaspoon salt 
• 6 ounce tomato paste canned
• 1 tablespoon cocoa unsweetened
• 2 cups water 

Equipment

• frying pan

Directions

1. Trim fat from lamb.
2. Cut lamb into 3 x 1/4-inch strips.
3. Place a skillet over medium-high heat until hot.
4. Add lamb; cook 4 minutes or until browned.
5. Add jalapeo, oregano, chili powder, salt, and garlic, and saute 1 minute. Stir in tomato paste, and saut 2 minutes. Stir in water, raisins, and cocoa; bring to a boil. Reduce heat; simmer 20 minutes. Stir in olives, cilantro, and juice.
6. Warm tortillas according to package directions. Spoon about 1/2 cup lamb mixture down center of each tortilla; roll up.