• Before starting, wash and dry all produce.
• Cut tomato into 1/4-inch pieces.
• To a small bowl, add feta, sour cream and mayo. Season with salt and pepper, then stir to combine. (NOTE: This is your feta sauce.)
• To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then stir to combine. (NOTE: This is your dressing.)

• Heat a large non-stick pan over high.
• When hot, add 1 tbsp (2 tbsp) oil, then turkey and Smoked Paprika-Garlic Blend.
• Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
• Add half the roasted pepper pesto. Season with salt and pepper, then stir to combine.

• Wrap flatbreads in paper towels.
• Microwave for 1 min, until flatbreads are warm and flexible. (TIP: You can skip this step if you don't want to warm flatbreads!)
• To the bowl with dressing, add spring mix and tomatoes. Toss to combine.

• Divide flatbreads between plates.
• Spread feta sauce over one half of each flatbread.
• Top with turkey mixture.
• Top turkey with some salad.
• Spoon remaining roasted pepper pesto over top. Fold flatbreads in half over filling.
• Serve any remaining salad on the side.

If you've opted to get , add 1 tbsp (2 tbsp) oil to the pan, then add turkey and Smoked Paprika-Garlic Blend. Cook in the same way the recipe instructs you to cook the beef.**