1 1/2 lb. turkey breast tenderloins
2 limes, juiced
1 tbsp. paprika
1/2 tsp. onion salt
1/2 tsp. garlic salt
1/2 tsp. cayenne pepper
1/4 tsp. white pepper
1/2 tsp. fennel seeds
1/2 tsp. thyme
10 pitas, cut in half
1 1/2 c. lettuce, shredded
1 1/2 c. avocado salsa (recipe follows)
1 1/2 c. sour cream sauce (recipe follows - optional)

In small bowl, combine paprika, onion salt, garlic salt, cayenne pepper, white pepper, fennel seeds, and thyme. Sprinkle mixture over fillets. Cover and refrigerate for at least 1 hour.

Preheat charcoal grill for direct heat cooking. Grill turkey 15-20 minutes until meat thermometer reaches 170 degrees and turkey is no longer pink in the center. Turn turkey tenderloins over halfway through grilling time. Allow turkey to stand 10 minutes. Slice into 1/4 inch strips.

Fill each pita half with turkey, lettuce, avocado salsa, and if desired, the sour cream sauce. Serves 10.

AVOCADO SALSA:

1 avocado, diced
1 lime, juiced
2 tomatoes, seeded an diced
1/2 c. green onion, minced
1/2 c. green pepper, minced
1/2 c. fresh cilantro

In small bowl, combine avocado and lime juice. Stir in tomatoes, green onion, green pepper, and cilantro. Cover and refrigerate until ready to use.

SOUR CREAM SAUCE:

1 c. sour cream
1 tsp. salt
1/4 c. green onions, minced
1/4 c. green chilies, minced
1/4 tsp. cayenne pepper
1/2 tsp. black pepper

In small bowl, combine sour cream, salt, onion, chilies, cayenne pepper, and black pepper. Cover and refrigerate until ready to use.