Spicy Lime and Cilantro Turkey Fajitas

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.

Servings: 4
Source: The National Turkey Federation