On our way home from the beach on Friday we stopped at this trendy restaurant in Santa Clara called World Wrapps. While we can’t eat the wraps/burritos, I can have them make a wrap into a rice bowl instead. The kids and I had their Polynesian Pork Wrapp which was really tasty. It consisted of Pulled-Pork served with Jasmine rice, a tropically inspired lemon slaw, and a Pineapple BBQ sauce. Now who wouldn’t think this was wonderful?
Today I decided I was going to try my hand at this dish with some leftover barbequed Turkey instead.
I took a can of pineapple tidbits and tossed them into the food processor with a cup of Kinder’s Mild BBQ Sauce to create my base sauce. I then cooked up some white rice and made a batch of coleslaw.
The sweet barbecue sauce with the flavors of the coleslaw go well together with the meal. It may not look like all that, but the flavors are spectacular together well you take each bite.
- 1 lb cooked turkey, cubed
- 4 cups white rice, cooked
- Fresh cilantro, handful, chopped
- 1 cup Kinder’s Mild BBQ Sauce
- 1 20 oz can Pineapple tidbits
- Coleslaw with raisins
In a food processor add can of pineapple and a cup of Kinder’s Mild BBQ Sauce. Blend until smooth.
Next cut turkey into cubes. Place turkey and sauce into a large frying pan on medium heat. Heat until turkey is heated through, don’t over cook.
When serving place turkey/rice mixture on plate with a helping of coleslaw on top.