Recipes / Pollo Picadillo Lettuce Wraps

Pollo Picadillo Lettuce Wraps



  • 2 tablespoons Canola Oil
  • 1 each Medium Onion, Chopped
  • 1 each Green Bell Pepper, Chopped
  • 1 teaspoon Garlic, Minced
  • 3 cups Cooked Chicken, Finely Chopped
  • 1 5/6 cups Furmano's Stewed Tomatoes
  • 1 tablespoon Jamaican Jerk Seasoning
  • 1 tablespoon Worcestershire Sauce
  • 1 each Jalapeno Pepper, Seeded & Minced
  • 1/3 cup Golden Raisins
  • 1/2 cup Pimiento-Stuffed Olives, Sliced
  • 1 tablespoon Capers, Drained
  • 1/2 cup Sliced Almonds, Lightly Toasted
  • 1 dozen Large Iceberg Lettuce Leaves, Chilled
  • As Needed Optional: Fresh Cilantro Leaves
  1. Heat oil in a large skillet over medium heat; add onion, bell pepper and garlic, sauteing for about 4 minutes or until vegetables are softened.
  2. Add chicken, Furmano's Stewed Tomatoes, jerk seasoning, worcestershire sauce, jalapeno pepper, raisins, olives and capers, blending well.
  3. Let simmer over medium-low heat for about 8 to 12 minutes, or until most of the liquid has evaporated (the picadillo should be moist but not soupy).
  4. Remove from heat; stir in almonds, distributing evenly.
  5. To serve, spoon chicken mixture into an attractive serving bowl.
  6. Place on a platter surrounded by the lettuce leaves. Spoon the chicken mixture into the lettuce leaves.
  7. Sprinkle with cilantro, if desired, then wrap and eat.
  8. Serve with plenty of napkins!