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Contributed By: dhanyaka
Honeysuckle White (Courtesy of the National Turkey Federation)

Ingredients

1 package Honeysuckle White® Turkey Breast Cutlets

1 tbsp Paprika

1/2 tsp Onion salt

1/2 tsp Garlic powder

1/2 tsp Cayenne pepper

1/4 tsp Black pepper

1 Lime

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4 Large pita rounds, cut in half

1 cup Non-fat sour cream

1/4 cup Green onions, thinly sliced

1/4 cup Fresh cilantro, finely chopped

1 can (4 oz) green chilies, drained

1 Plum tomato, seeded and finely chopped

1/2 tsp Freshly ground black pepper

1/2 cup Shredded lettuce

Preparation

1. In a shallow flat dish, combine paprika, onion salt, garlic powder, cayenne pepper and black pepper.

2. Rub mixture over turkey; cover and refrigerate one hour.

3. Prepare grill for direct-heat cooking.

4. Grill turkey 5 to 6 minutes, turning half-way through grilling time. Cook until no longer pink in the center and thermometer registers 165-170° F in thickest portion.

5. Squeeze lime juice over breast turkey and slice on the diagonal into 1/4” slices.

6. Meanwhile, in a small bowl, combine sour cream, onions, cilantro, chilies, tomato and black pepper.

Cook's Notes

To serve, fill each pita half with turkey and top with sour cream/cilantro sauce. Add shredded lettuce.

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