Healthy "Sloppy" Joe Pita with Coleslaw
This is for the new and improved “Joe” out there. Pocket pita “Joe” is easy to make, easy to eat, a little bit fancy, hearty, cozy, delicious, and healthy.
Servings: 4 servings
Ingredients
- 2 tablespoon olive oil
- ½ medium white onion (diced)
- 1 lb ground turkey
- 3 tablespoon Worcestershire sauce
- ⅔ cup ketchup
- 1 tablespoon brown sugar
- 3 tablespoon red-wine vinegar
- ¼ cup water
- salt
- pepper
- 1 package naan or pita bread
Coleslaw
- ¼ cup olive oil
- 3 tablespoon 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!