Asian Cranberry-Ginger Sloppy Pockets



1 pound ground beef
1 can (14.5 ounces) cranberry sauce with whole cranberries
1 can (6 ounces) tomato paste
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground ginger
3 cups coleslaw mix
6 whole wheat pita pockets (6-inch diameter), cut in half crosswise, warmed

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 3/4 inch crumbles; drain.
Add cranberry sauce, tomato paste, honey, garlic, salt and ginger to skillet with beef; bring to boil.
Reduce heat; simmer 5 minutes, stirring often.
Stir in coleslaw mix.
Fill warm pita pocket halves with scant 1/2 cup beef mixture.
Serve immediately.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Menu Title