A traditional picadillo usually consists of ground beef or pork, but in this easy variation, chicken tenders are featured. The quick-cooking protein is sautéed with onions, garlic, and cumin.
At this point the recipe adds in raisins and olives, but any vegetable mixture would be delicious. The finished dish is served in warmed tortillas. To learn how to make this south of the border crowd-pleaser, read more.
1 tablespoon olive oil Serves 4.
1 pound chicken-breast tenders, thinly sliced
1 medium onion, chopped
1 clove garlic, crushed with press
1/2 teaspoon ground cumin
1 cup salsa
1/4 cup raisins
1/2 cup salad olives or pimiento-stuffed green olives, chopped
4 burrito-size flour tortillas
1 tablespoon olive oil