Instructions

• Pat the turkey cutlets dry and place into a 15 x 10 x 2 in (36 x 25 x 5 cm) baking dish.
• Combine the rosemary, cumin, salt, black pepper, and hot paprika in a small bowl.
• Drizzle the orange juice over the turkey cutlets and sprinkle the spice mixture over both sides of the turkey breast, rubbing it in with your fingertips. Drizzle 2 tablespoons of olive oil over the turkey, again coating both sides. Cover and refrigerate for at least 30 minutes or up to 2 hours.
• Meanwhile, place all the ingredients for the pico de gallo in a large bowl. Mix well and season with salt to taste, then cover and refrigerate until ready to serve.
• Preheat a grill pan over medium-high heat. Brush the grill rack with oil. Grill the turkey breasts until cooked through (around 4 to 5 minutes per side). Grill the pita breads until grill marks appear (about 2 minutes per side). Transfer the cooked turkey to a cutting board and cut crosswise.
• To assemble the pita, smother the top with a tablespoon of hummus, then top with the sliced turkey, pico de gallo, and sliced dill pickle. Serve immediately.