In a 10-inch skillet over medium-high heat, sauté almonds for 5 minutes or until toasted set almonds aside. In same skillet, cook beef and onion until beef is no longer pink. Drain off fat. Add chili sauce, water, raisins, salt, cinnamon, cumin and pepper. Cook for 5 minutes or until liquid is evaporated, stirring occasionally. Stir in almonds.
Spoon one-sixth of the meat mixture into each pita. Serve with lettuce, cheese and tomatoes. Serve whole or cut in half.
This Spiced Pockets recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.
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