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Lime and Cilantro Grilled Turkey Breast in Pita Pockets
Rub turkey breast with juice of limes. In a small bowl, combine paprika, onion salt, garlic salt, cayenne pepper, white pepper, fennel seeds, and thyme. Sprinkle mixture over filets. Cover and refrigerate for at least one hour.
Preheat charcoal grill for direct heat cooking. Grill turkey 15 to 20 minutes until meat thermometer reaches 170 degrees Fahrenheit and turkey is no longer pink in the center. Turn turkey tenderloins over halfway through grilling time. Allow turkey to stand 10 minutes. Slice in 1/4-inch strips.
Fill each pita half with turkey, lettuce, avocado salsa, and, if desired, the sour cream sauce.
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