Heat the turkey barbacoa according to package instructions until it reaches an internal temperature of 165°F.​

Warm the whole grain tortillas in a skillet or microwave until soft and pliable.​

In a large bowl, combine the diced apple, diced pineapple, and diced mango.​

Add the chili lime spice, chopped cilantro, apple cider vinegar, honey, and lemon juice. Mix well.​

Season with salt and pepper to taste.​

Cook the whole grain brown rice according to package instructions.​

In a medium pot, combine the cooked brown rice, frozen corn, Ranchero beans, and salsa. Heat until warm, stirring occasionally.​

Place 2 tortillas on each plate.​

Divide the heated turkey barbacoa evenly among the tortillas.​