Picadilla is a Cuban style dish that’s seasoned with spices, raisins, and green olives. Because I avoid tomatoes, I used a tomatillo and green chili salsa instead. The flavors blended beautifully and added a little kick to the dish. Because I am gluten-free, I used paleo-style wraps, but you could use flour or corn tortillas. For those who are going low carb, place the seasoned beef on a bed of greens for a new twist on the traditional taco salad.
This recipe contains cabbage (red), lime juice, cooking spray, onions, bell peppers (green), cumin, salt (sea), cloves, beef (ground), raisins, olives (green pimiento stuffed), salsa, tortillas (flour), cheese (pepper jack)
4 - 5 Servings
Prep time: 10 min
Cook time: 20 min
- 1 cup(s) shredded red cabbage
- 1 tbsp. lime juice
- 1 ds. cooking spray
- 1 cup(s) diced onions
- 1 whole red or green pepper, seeded and diced
- 2 tsp. ground cumin
- 1/2 tsp. sea salt
- 1/4 tsp. ground cloves
- 1 lb. extra lean ground beef
- 1/3 cup(s) raisins
- 10 whole large pimento stuffed green olives, sliced
- 1/4 cup(s) tomatillo salsa
- 4 - 5 whole paleo wraps or flour tortillas
- 1/2 cup(s) shredded pepper jack cheese
- 1. Place the cabbage in a bowl and pour in the lime juice tossing to combine. Set aside until ready to serve.
- 2. Coat a large skillet with olive oil spray. Add the 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.
- 3. 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.
- 4. 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.