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;Try Another Recipe
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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are fat and cholesterol free.