In a medium mixing bowl, mix the mince with the spices, onion, garlic, parsley and seasoning. Stir until well combined.
Place the tortillas on a baking tray. Take a quarter of the meat mixture and spread across the top of a tortilla in a thin layer. Repeat with the other three tortillas. Place under the grill and cook for 5 minutes until the meat is brown and the tops are crisp.
Place the radish, cucumber, spring onions, tomatoes, pomegranate seeds, half the lemon juice, the sumac and olive oil in a bowl with seasoning and mix together until all the vegetables are dressed. Mix the yogurt with the mint and a squeeze of lemon juice. To serve, add salad and yogurt to each tortilla, then wrap up using baking paper.