Pomegranate and spice beef wraps

Total 35 min
Serves 4

This article has not been rated yet.


1 bunch
radishes, cut into thin matchsticks
1 tsp
salt, divided
1/4 cup
rice vinegar
1 tbsp
granulated sugar
1 tbsp
1 tsp
olive oil
onions, finely chopped
red bell pepper, finely chopped
garlic cloves, minced
750 g
1 1/2 tsp
1 1/2 tsp
156-mL can
1/2 cup
finely chopped dried apricots
8 leaves
iceberg lettuce
1/4 cup
chopped parsley


  • 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.


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

How to julienne vegetables

How to core a head of iceberg lettuce

Recipe Collections
Latest Recipes