Turkey Picadillo Wrap with Brown Rice and Black Beans filling. Served with lime zested sour cream and a few slices of avocado.
Prepare sofrito by dicing up the onion, green pepper and tomato if you like a chunkier texture
Mince or chop the garlic (I used prepared minced garlic to save time)
Start cooking rice if you don't have any prepared
Make the black beans once all ingredients have been added to Picadillo to let simmer
On large saute pan over medium heat add the olive oil and begin browning the turkey breaking up the larger pieces as they cook.
When the ground turkey is cooked through, add the diced green peppers and onions. Mix in the green peppers and onions well and stir every couple of minutes until the onions and green peppers have softened.
Once peppers and onions are tender, add the minced garlic, cumin, and a bay leaf. Stir and be careful not to let it burn. Cook the garlic for about 2-3 minutes. I noticed jarred garlic only needs 1-2 minutes.
Add the dry cooking wine, can of tomato sauce and diced tomatoes (optional), a dash of Worcestershire, and a dash of sriracha. Add salt and pepper to taste. Mix all the ingredients and let simmer for at least 20 minutes on med-low heat.
About 5 minutes before serving, add some Spanish olives. Add a teaspoon of the juice for extra flavor. If the picadillo looks a bit dry, you may add a couple tablespoons of dry cooking wine and mix through.
Turn the stove off and begin preparing your lime "crema". Place sour cream in a small bowl. Mix in a teaspoon of lime zest and the juice of half a lime. Mix well. You may choose to garnish with a few lime zests on top.
As a side, slice up some avocado to serve with the turkey wrap. Drizzle with olive oil and sprinkle salt.
On one side of the wrap, begin to layer some brown rice, the black beans, and picadillo filling. Wrap up the ingredients like a burrito. Here is a nifty little article with instructions on wrapping a perfect burrito. Then slice in half.