Directions

1. In a large bowl, combine cabbage, carrots, green onion, 4 Tbsp (60 mL) olive oil and lemon juice. Mix well. Season coleslaw with salt and pepper. Set aside.
2. In another bowl, season turkey with cumin, salt and pepper and lemon zest. Heat remaining 2 Tbsp (30 mL) of olive oil in a pan. Saute seasoned turkey and sliced onions stirring often until turkey is fully cooked and golden crisp.
3. Gently warm the pitas either in the microwave or oven. Cut the top 1-inch (2.5 cm) from each pita and open the pockets. Spread the inside of each pita with hummus. Next, spoon the coleslaw mixture to fill 1/3 of each pita. Divide the turkey mixture evenly between the four pitas. Add chopped tomatoes and cucumbers. Top with coleslaw mixture again to fill each pita and then spoon tahini and hot sauce evenly (if using) over the four pitas.