Ingredients
| 1 | cup plain Greek yogurt |
| ½ | English cucumber, peeled, halved lengthwise, seeded and finely diced |
| 2 | tablespoons fresh lemon juice, from one lemon |
| 1 | tablespoon chopped fresh dill |
| 1¼ | teaspoons Kosher salt, divided |
| ¾ | teaspoon freshly ground black pepper, divided |
| 2 | teaspoons vegetable oil |
| 3 | cloves garlic minced |
| 1¼ | pounds JENNIE-O® Turkey Breast, cooked and shredded |
| ¼ | cup finely chopped fresh cilantro |
| 1 | teaspoon ground allspice |
| 1 | teaspoon ground cumin |
| 10 | whole grain tortillas |
| 10 | romaine lettuce leaves |
| 20 | ounces couscous, prepared |
| tomatoes, chopped, if desired | |
| cucumber slices, if desired |
Directions
In small bowl, combine yogurt, cucumber, lemon juice, dill, ¼ teaspoon salt and ¼ teaspoon pepper; mix well. Refrigerate until ready to serve
In skillet, heat oil on medium-high heat. Add garlic, shredded turkey breast, cilantro, allspice, cumin, 1 teaspoon salt and ¼ teaspoon pepper. Heat until mixture is heated through.
On tortillas, add lettuce, couscous, turkey mixture, tomatoes and cucumbers, if desired. Top with yogurt sauce. Fold tortilla.