Homemade picadillo, tomatoes, shredded cheese, and guacamole all wrapped up in a pretty package and grilled to crunchy perfection.
My kiddos are back in school and for those of you parents who pack your kids’ lunches, I’m sure you can agree that sometimes it’s hard to be creative.
There are only so many sandwiches, quesadillas, or burritos we can feed our kids before they get bored. I tried to think of something creative and came up with these delicious grilled picadillo wraps after having leftover picadillo and garnishes from an evening of picadillo tacos.
How can I pack and wrap all of these delicious ingredients into a lunchbox without them spilling over?
And then, a commercial came out introducing a Crunchwrap Supreme, and I thought of the idea of making a tastier homemade version. I eliminated the tostada, because a double tortilla is not needed. And since I had leftover guacamole I added that in, because my son loves guac.
It all starts with a super large flour tortilla or wrap. I like to use sun-dried tomato wraps. Place some warm homemade picadillo into the center of a wrap or tortilla.
Add a generous dollop of guacamole.
A sprinkle of cheese.
Don’t forget the tomato or a salsa, like pico de gallo.
And wrap it up, starting at the bottom and fold the edge up and over the center. Watch this instructional video here to get the idea.
Continue to work your way around, folding the tortilla up and over the center fillings.
Once the goodness is all packaged, place the wrap seam-side down to grill in a skillet for 2 to 3 minutes until it is golden brown and flip over and grill it again.
My teenage daughter is at the age that she likes to pack her own lunch, but my son on the other hand, is younger and loves when I pack special surprises.
Juicy Juice pairs perfectly with a balanced lunch.With the release of three new better-for-you Juicy Juice beverages, there is an option for every back to school moment to keep school lunches interesting.
They come in super-convenient pouches or boxes that fit perfectly inside a lunch box.
The best part about these products is that as a mom I can feel good about packing a product that contains no added sugar or artificial sweeteners or high fructose corn syrup.
Grilled Picadillo Wrap
- 1 tablespoon olive oil
- 1 ⁄2 cup chopped white onion
- 2 pounds ground beef
- 1 tablespoon garlic salt
- 1 ⁄2 tablespoon ground black pepper
- 4 tomatoes chopped
- 1 large russet potato peeled and finely chopped
- 1 tablespoon olive oil
- Large flour tortillas or wraps
- Guacamole (optional)
- Chopped or sliced tomatoes
- Shredded cheese
- Pico de gallo (optional)
- In a large skillet heat olive oil over medium heat. Add onion and cook for about 2 minutes, until translucent.
- Add ground beef and brown. Using a potato masher, mash meat so you have small pieces of meat with no big chunks. Drain off excess grease.
- Add garlic salt, pepper, tomatoes, and potatoes and cook over low heat for about 15 minutes, until potatoes are done. Salt to taste.
- Lay a warm flour tortilla or wrap on work surface. Place a 1/2 cup of warm picadillo in the center. Spoon guacamole, if using and top with tomato and cheese.
- To fold, start at the edge of the tortilla or wrap closest to you and stretch it up and over the center of the toppings. Continue to work your way around the tortilla, folding up and over the center in rough pleats.
- Heat olive oil in a skillet and set it over medium heat. When the pan is hot, add wrap to the pan seam-side down and cook until golden brown, 2 to 3 minutes. Carefully flip, and cook on the other side until golden brown, another 2 to 3 minutes.
- Wrap the grilled picadillo wraps in parchment paper and aluminum foil to keep warm in a lunch box.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Photography by Jenna Sparks
Recipe developed for Juicy Juice. Opinions are my own.