1 tbsp paprika
1/2 tsp onion salt
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1/4 tsp white pepper
1 lb TURKEY TENDERLOINS, butterflied
1 c non-fat sour cream
1/4 c thinly sliced green onions
1/4 c finely chopped fresh cilantro
1 Can (4 oz) green chilies, drained
1 Plum tomato, seeded and finely chopped
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
4 Large pita rounds
1/2 c 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, 4 inches from the heat, 5 to 6 minutes per side, turning turkey tenderloin halfway through grilling time. Cook until food thermometer registers 165 degrees F in thickest part of tenderloin.
Place on clean serving plate and squeeze lime juice over tenderloins. Slice turkey, crosswise, 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.
Fill each pita half with turkey and top with cilantro sauce. Add shredded lettuce.
371 Total Calories
3 g Total Fat
7 % Daily Total Fat
59 g Cholesterol
841 mg Sodium
46 g Total Carbohydrates
36 g Protein