Filling

1. Combine shredded beef, cilantro, onion, lime juice, garlic, cumin, tomato purée, sugar, raisins and water in large kettle. Heat to boiling; cover and simmer 1 hour or until hot clear through (160°F), stirring occasionally. Season and keep warm.

Wraps

2. Steam tortillas to soften. Lay flat in single layer on work surface. Scoop 1/2 cup (4 1/2 ounces) beef mixture just above center of each tortilla; top with 1/4 cup cooked quinoa, 1/4 cup black beans, 1 tablespoon minced red onion, 2 tablespoons snow peas and 2 tablespoons chopped fresh tomato. turn in sides and roll to enclose filling. Hold at 140°F. Serve warm.

Ingredients

Filling

  • 11/2 Pounds cooked and shredded lean chuck roast, IMPS/NAMP 116B
  • 6 Tablespoons chopped fresh cilantro leaves
  • 3 Tablespoons lime juice
  • 1/2 Tablespoon minced garlic cloves
  • 1/2 Tablespoon ground cumin
  • 2 Cups tomato purée
  • 6 Tablespoons brown sugar
  • 21/2 Cups water
  • 11/2 Cups California raisins
  • Salt and pepper; to taste
  • 3 Tablespoons red onion, coarsely chopped

Procedure

Wrap Preparation

  • 12 flour tortillas (10-inch)
  • 41/2 Ounces dry quinoa, cooked according to package instructions (to yield 3 cups)
  • 3 Cups canned black beans, drained
  • 3/4 Cup red onions, minced
  • 6 Ounces snow peas; blanched, chilled and coarsely chopped (about 1 1/2 cups)
  • 6 Roma tomatoes, chopped (about 1 1/2 cups)

Nutrition Facts Per Serving

Calories 580 (Calories from Fat 17%); Total Fat 11 ( Saturated Fat 3; Trans Fat <1; ); Cholesterol 55; Sodium 410; Potassium 801; Total Carbohydrate 87; Dietary Fiber 10; Sugars 27; Protein 33; Calcium 150; Iron 8;

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