Monday, October 15, 2012

Turkey Picadillo Lettuce Wraps

I discovered Picadillo a couple of years ago. I usually follow a Taste of Home recipe for Easy Cuban Picadillo. It is a beef picadillo served over rice. Today I set out to make lunch with what I had on hand. I wanted lettuce wraps but did not have some key ingredients for my usual recipe. I decided to re-invent picadillo as a lettuce wrap. It is delicious! Savory from the olives, vinegar and adobo. A little sweet from the raisins, onions and garlic. It is fresh, crisp and crunchy too, definitely the best fridge raid I have had in a long time.

Turkey Picadillo Lettuce Wraps
Yield: 4 servings


2 tsp olive oil
1 pound lean ground turkey (93% lean)
1 small onion, chopped
1 tsp garlic (2 cloves), minced
1 small yellow bell pepper, chopped
1 can (10 ounces) rotel tomatoes (original)
1 tsp adobo seasoning
1/4 tsp cinnamon
1/2 cup sliced pimiento-stuffed olives
1/4 cup raisins
1 tablespoon sherry vinegar
Romaine lettuce leaves (or any lettuce that looks good)
1/4 cup toasted sliced almonds


Heat oil in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink. Add bell pepper, adobo and cinnamon; cook, stirring until fragrant and pepper begin to soften. Stir in the tomatoes, olives, raisins and vinegar. Cook for 5-6 minutes or until raisins are plumped. Serve in lettuce leaves, garnish with almonds.

Nutrition Facts: Amount Per Serving - 1 cup picadillo with 2 lettuce leaves; 302 calories, 15 g fat (3 g saturated fat), 80 mg cholesterol, 19 g carbohydrate, 2 g fiber, 25 g protein.

Adobo Seasoning is a new seasoning to me. I really like it. It is a basic seasoning in Puerto Rican cooking. It can be used for meats, poultry or seafood. It will add a little Latin flair to your food. This recipe comes from an on-line weight watchers friend. It is lower in sodium than the store bought packages.

Adobo Seasoning
Source: WW pal CrissyBear

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1/2 tablespoon salt
1/2 tablespoon black pepper

Mix all of the ingredients until well blended and store in a glass jar.

Use 1/2 to 1 tsp to season 1 pound of meat.

Yield: "4 tablespoons"

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