Prepare the lamb filling by heating the sunflower oil in a large saucepan over a medium heat for 1-2 minute. Saute the onion and garlic for 2-3 minutes, stirring occasionally. Add the spices and some seasoning and cook for 2 minutes, stirring occasionally.
Add the lamb, increase the heat and cook until it starts to colour. Stir in the tomato purée and cocoa powder until incorporated.
Pour in 200ml of water and bring the mixture to the boil then reduce to a simmer for 15 minutes. After 15 minutes, stir in the olives, sultanas and lime juice. Adjust the seasoning if necessary.
Heat the tortilla wraps in a dry frying pan for 10-15 seconds on both sides over a medium-high heat. Assemble the picadillos on plates; spoon the filling into the centre of the wraps, fold over and secure using cocktail sticks.
Garnish with lime slices and sprigs of parsley.
Pair this with La Leyenda Malbec Syrah
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.