These are my not so sloppy “Joes”. . . I mean, who’s Joe? How sloppy is he that he had the messiest sandwich ever dedicated to him? No. This is for the new and improved “Joe” out there that’s not sloppy. This pocket pita/flatbread “Joe” is easy to make, easy to eat, a little bit fancy, hearty, cozy, delicious, and healthy. Ditch the mayo and add my homemade coleslaw to make this the perfect late summer to fall meal. Who are we kidding though? I’ll be making this one year round!
Aidan and I just got home from our beautiful vacation in Hawaii! We hiked, swam, sun screened, sunburned and ate A LOT.
Now I’m home, jet lagged and ready to cook!
Healthy “Sloppy” Joe Pita with Coleslaw
This meal is extremely low maintenance. It has been a success made in my Instant Pot, Stock pot, and sauté pan. So, enjoy the ease with whichever method you choose!
*Preheat your oven to 325º so it is ready to heat up your naan/pita bread. (Skip this step if you have a toaster oven).
Begin with 2 tablespoons of olive oil over medium heat and add a diced onion. Allow the onion to sauté for about a minute.
Then add in your ground turkey (or beef). Cook until browned and continually stir to cook the meat evenly.
Next, add in Worcestershire, red wine vinegar, ketchup, brown sugar and water. Reduce heat and occasionally stir while it simmers for 8-10 minutes.
I like to add carrots and broccoli to create an extra crunch that complement the cabbage coleslaw as well. I either grate red cabbage, carrot and broccoli OR take the shortcut and buy Mann’s Broccoli Cole Slaw.
Set your coleslaw base aside and take out a baking sheet for your naan/pita bread. Put your bread on the ungreased sheet and place it in the oven to warm for about 2 minutes.
Add olive oil, rice wine vinegar, minced garlic (or garlic powder as a substitute) and salt your crunchy coleslaw dressing. Whisk together until well blended and combine with grated ingredients.
It’s ready! Now just top your warmed pitas with your crunchy coleslaw and dive in!
Enjoy!
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Healthy "Sloppy" Joe Pita with Coleslaw
Ingredients
- 2 tbsp olive oil
- ½ medium white onion (diced)
- 1 lb ground turkey
- 3 tbsp Worcestershire sauce
- ⅔ cup ketchup
- 1 tbsp brown sugar
- 3 tbsp red-wine vinegar
- ¼ cup water
- salt
- pepper
- 1 package naan or pita bread
Coleslaw
- ¼ cup olive oil
- 3 tbsp rice wine vinegar
- 3-4 cloves minced garlic OR ¾ teaspoon of garlic powder
- salt
- pepper
- 12 oz precut coleslaw mix (I use *Mann's Broccoli Cole Slaw-The Original)
**If you're grating coleslaw mix from scratch I use this recipe!
- ½ large carrot (grated)
- ½ large broccoli tree
- ¼ head red cabbage
Instructions
- Preheat your oven to 325º so it is ready to heat up your naan/pita bread. (Skip this step if you have a toaster oven).
- Begin with 2 tablespoons of olive oil over medium heat and add a diced onion. Allow the onion to sauté for about a minute.
- Then add in your ground turkey (or beef). Cook until browned and continually stir to cook the meat evenly.
- Next, add in Worcestershire, red wine vinegar, ketchup, brown sugar and water.
- Reduce heat and occasionally stir while it simmers for 8-10 minutes.
Coleslaw Instructions
- I like to add carrots and broccoli to create an extra crunch that complement the cabbage coleslaw as well. I either grate red cabbage, carrot and broccoli OR take the shortcut and buy Mann's Broccoli Cole Slaw.
- Set your coleslaw base aside and take out a baking sheet for your naan/pita
bread. Put your bread on the ungreased sheet and place it in the oven
to warm for about 2 minutes. - Add olive oil, rice wine vinegar, minced garlic (or garlic powder as a substitute) and salt your crunchy coleslaw dressing. Whisk together until well blended and combine with grated ingredients.
Serve
- It’s ready! Now just top your warmed pitas with your crunchy coleslaw and dive in!
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