Ingredients

12 Each Rich's Logo No Proof White Dinner Roll Dough (#21994)
3 C Pulled Pork Or Chicken In Sauce, Lightly Packed
2 tbsp. Soy Sauce
2 tbsp. Moroccan Seasoning
2 tbsp. Fresh Cilantro, Finely Chopped
1 1/2 tsp. Fresh Ginger, Minced
6 tbsp. Mccormick Moroccan Spice
2 C Vegetable Oil
2 C Green Cabbage, Thinly Sliced
1 C Shredded Carrots
1/4 C Green Onions, Thinly Sliced On The Bias
1/4 C Fresh Mint, Chiffonade
1/4 C Mayonnaise
1 tbsp. Lemon Juice
1 tbsp. Granulated Sugar
1 tsp. Moroccan Seasoning
4 C Yellow Onion, 1/8 Sliced
2 tbsp. Olive Oil
1/2 C White Wine Vinegar
1/4 C Water
1/4 C Granulated Sugar
2 tsp. Fresh Thyme, Finely Chopped
Salt & Pepper To Taste

Directions

1
 Place the frozen dough on a parchment-lined sheet pan and spray the dough with vegetable oil.
2
 Cover with plastic wrap and place in the refrigerator to thaw, about 18 to 36 hours.
3
 Make Moroccan marinate, Moroccan coleslaw and onion marmalade, cover and refrigerate until ready to use. See directions below.
4
 Once the dough is thawed, remove the dough from the refrigerator and roll the dough into 3.5 in to 4 in circles on a floured surface.
5
 Brush both sides of the of the dough with the Moroccan marinade, place on a flat top grill, or in a preheated skillet. Allow to cook for 1 to 1½ minutes on each side at medium high heat.
6
 In a mixing bowl, combine meat in sauce with soy sauce, ginger, fresh cilantro and Moroccan seasoning.
7
 Place in a pan and heat in the oven to 165 degrees.
8
 Assemble top each flatbread with: ¼ cup of Moroccan meat mixture, 3T of Moroccan coleslaw mixture, 1T onion marmalade. Fold like a taco and serve.
9
 For the Moroccan Marinade: Combine 6 tablespoons of McCormick Moroccan spice and 2 cups of vegetable oil in a bowl and set aside until ready to use.
10
 For Moroccan Cabbage Slaw: In a bowl combine and mix mayonnaise, sugar, 1 teaspoon of Moroccan seasoning, and lemon juice. Add in sliced cabbage, shredded carrots, and sliced green onion. Stir in the mint and season with salt and pepper to taste.
11
 For Onion Marmalade: In a 4-quart or larger nonreactive saucepan, heat the olive oil and add onions. Sauté until golden brown. Add vinegar, wine, ½ cup water, sugar and thyme.
12
 For Onion Marmalade: Bring to a boil over high heat; reduce the heat to medium low and simmer slowly, stirring occasionally, until the liquid has cooked down to a syrupy consistency, about 45 minutes to1 1/4 hours.
13
 For Onion Marmalade: The onions should be fairly moist but not swimming in syrup. Taste and season with salt and pepper and adjust the sugar and acid level as necessary to get a sweet and sour flavor. Let cool, transfer to an airtight container and refrigerate for up to two weeks
12 Tacos