Skip to main content

Recipe: Asian Cranberry-Ginger Sloppy Pockets

Asian Cranberry-Ginger Sloppy Pockets recipe image
Asian cranberry-ginger sloppy pockets serving suggestion

Asian Cranberry-Ginger Sloppy Pockets


  • 1 pound ground beef (80% to 85% lean)
  • 1 can (14-1/2 oz) cranberry sauce with whole cranberries
  • 1 can (6 oz) tomato paste
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3 cups coleslaw mix (pre-packaged)
  • 6 gluten-free pita pockets (6-inch diameter), cut in half corsswise, warmed


Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings.

Add cranberry sauce, tomato paste, honey, garlic, ginger and salt to skillet with beef; bring to a boil. Reduce heat; simmer 5 minutes, stirring often. Stir in coleslaw mix.

Fill each pita pocket evenly with beef mixture. Serve immediately.