Chicken Picadillo
1 tbs. EVOO
1 lb. ground chicken
1/3 cup sliced green olives (drained)
1½ cups low-sodium tomato sauce
1/3 cup pre-diced onions
¼ cup raisins
1 tbs. minced garlic
¼ tsp. cayenne pepper
4 med. tortillas
- Preheat large sauté pan on med-high 2-3 min.
- Place oil in pan; swirl to coat. Add chicken; cook 5-7 min., stirring to crumble meat, or until meat is brown and no pink remains. Meanwhile, chop olives coarsely.
- Stir in remaining ingredients; cook 6-8 min., stirring occasionally, or until flavors are blended and mixture is thoroughly heated.
- Meanwhile, wrap tortillas in paper towel and microwave on high 30-45 seconds or until warm. Spoon meat into tortillas and serve.
