• 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


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.

Nutrition Facts Per Serving

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A ¼ cup serving of raisins provides 7% of the daily value for fiber.