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Parent Category: Recipes
1 tablespoon paprika
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1 pound turkey tenderloins, butterflied
1 lime
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 ounces) green chilies, drained
1 plum tomato, seeded and finely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup shredded lettuce
In a shallow flat dish, combine paprika, onion salt, garlic powder,
cayenne pepper, fennel, thyme and white pepper. Rub mixture over
turkey; cover and refrigerate one hour.
Prepare grill for direct-heat cooking. Grill turkey 5 to 6 minutes per
side, turning turkey tenderloin. Cook until food thermometer registers
170 degrees F in thickest part of tenderloin.
Remove to clean serving plate and squeeze lime juice over tenderloins.
Slice turkey on the diagonal into 1/4-inch slices.
Meanwhile, in a small bowl, combine sour cream, onions, cilantro,
chilies, tomato, black pepper and cayenne pepper.
To serve, fill each pita half with turkey and top with sour
cream/cilantro sauce. Add shredded lettuce.
