Pesto Turkey Panini
Combine mayonnaise and pesto until well blended.
Combine mayonnaise and pesto until well blended.
Top half of 4 tortillas with a thin layer of turkey.
Preheat oven to 375°F. Spray medium ovenproof skillet with cooking spray. Cook drained tomatoes, turkey and zucchini in skillet over medium-high heat 3 minutes or until heated through, stirring occasionally. Pour mixture into 12-inch round baking pan.
Preheat oven to 450°F.
For burgers, combine 1 cup bread crumbs, ½ cup onion, 1 seeded tomato, the egg, 2 tbsp. yogurt, the cilantro, ginger, garlic, garam masala, red pepper, ½ tsp. cumin and the salt. Add turkey; mix well. Shape into 6 (½-inch thick) patties. Coat both sides of patties with remaining 1 cup bread crumbs.
Beat orange juice, oil, mustard, salt and red pepper in small bowl until well blended. Set aside.
Heat oil in large saucepan over medium heat. Add onion, celery, bell pepper and garlic. Cook 8 minutes or until vegetables are tender, stirring frequently.
Line each pita pocket with lettuce leaf. Add 2 slices tomato. Add 4 pieces avocado to each pita half.