Ingredients
- 2/3 Cup California golden raisins
- 2/3 Cup sliced stuffed green olives
- 1/4 Cup chopped fresh cilantro
- 1/4 Teaspoon salt
- 2/3 Cup pico de gallo or chunky salsa
- 1 Tablespoon tomato paste
- 2 Tablespoons sesame oil
- 1 Cup chopped onion
- 4 Cups finely chopped cooked chicken
- 1 Can large flaky biscuits ( 8 count)
- 2 Tablespoons sesame seeds
Procedure
In a medium bowl, combine golden raisins, olives cilantro, salt, pico de gallo and tomato paste. Toss lightly and set aside. Place sesame oil in a large skillet. Sauté onions over high heat until brown and softened. Add chicken ( or turkey) and raisin olive mixture. Turn heat to medium-high and cook down the picadillo until liquid is absorbed. To make shaobing flatbreads, separate biscuits into 8 circles and flatten each into a 5″ circle of dough. Sprinkle one side of the dough with sesame seeds. Spray a large skillet with cooking spray and cook each circle of dough about 1 minute each side, flattening with a spatula as you cook, until golden brown. To assemble shaobing picadillo sandwiches, place equal amounts of filling in each bread and fold as you would a taco.