Lamb Picadillo Wrap

• 4 pounds boned lamb shoulder
• 2 tablespoons finely chopped seeded jalapeno pepper
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• 1/4 teaspoon salt
• 3 garlic cloves, minced
• 1 (6-ounce) can tomato paste
• 2 cups water
• 1/2 cup golden raisins
• 1 tablespoon unsweetened cocoa
• 1/4 cup chopped pimento-stuffed olives
• 2 tablespoons minced fresh cilantro
• 2 tablespoons fresh lime juice
• 8 (6-inch) fat-free flour tortillas

1. Trim fat from lamb. Cut lamb into 3 x 1/4-inch strips. Place a skillet over medium-high heat until hot. Add lamb; cook 4 minutes or until browned. Add jalapeno, oregano, chili powder, salt, and garlic, and saute 1 minute. Stir in tomato paste, and saute 2 minutes. Stir in water, raisins, and cocoa; bring to a boil. Reduce heat; simmer 20 minutes. Stir in olives, cilantro, and juice.
2. Warm tortillas according to package directions. Spoon about 1/2 cup lamb mixture down center of each tortilla; roll up.

lamb shoulder, pepper, oregano, chili powder, salt, garlic, tomato paste, water, golden raisins, unsweetened cocoa, olives, fresh cilantro, lime juice, flour tortillas

Taken from www.myrecipes.com/recipe/lamb-picadillo-wrap (may not work)