Advertisement

Pomegranate and spice beef wraps

17

  • Total Time35 mins
  • Makes4 servings
Pomegranate and spice beef wraps

Photo, Roberto Caruso.

Chatelaine Triple Tested

Ingredients

  • 1 bunch radishes, cut into thin matchsticks

  • 1 tsp salt, divided

  • 1/4 cup rice vinegar

  • 1 tbsp granulated sugar

  • 1 tbsp water

  • 1 tsp olive oil

  • 2 onions, finely chopped

  • 1 red bell pepper, finely chopped

  • 2 garlic cloves, minced

  • 750 g lean ground beef

  • 1 1/2 tsp cumin

  • 1 1/2 tsp cinnamon

  • 1 cup pomegranate juice

  • 156-mL can tomato paste

  • 1/2 cup finely chopped dried apricots

  • 8 leaves iceberg lettuce

  • 1/4 cup chopped parsley

Instructions

  • STIR radishes with 1/2 tsp salt in a medium bowl. Let stand for 5 min. Rinse with cold water. Drain well. Toss with rice vinegar, sugar and water in the same bowl. Refrigerate until ready to serve.

  • HEAT a very large frying pan over medium-high. Add olive oil, then onions, red bell pepper and garlic. Cook until onions are soft, 3 to 4 min. Crumble in ground beef, breaking up meat while stirring. Sprinkle with cumin, cinnamon and remaining 1/2 tsp salt. Cook, stirring occasionally, until no pink remains, 4 to 5 min. Stir in 1 cup pomegranate juice and 156-mL can tomato paste. Boil, then reduce heat to medium-low. Simmer until mixture is thick, 6 to 8 min. Reserve 2 cups of beef mixture for Turkish Pizza. Stir in dried apricots.

  • SEPARATE 8 leaves from 1 head of iceberg lettuce to make lettuce cups. Divide beef mixture evenly among lettuce cups. Sprinkle chopped parsley overtop.


Nutrition (per serving)

Calories 319, Protein 21g, Carbohydrates 29g, Fat 14g, Fibre 4g, Sodium 320mg.
Excellent source of Vitamin C.

Advertisement
Advertisement
Advertisement
Advertisement