First, I poach the turkey breast in chicken stock. Chop some kale and surrounded the meat with it so it wilts while the meat poaches. Once the turkey is done, about twelve minutes depending on its weight, remove it to a plate to cool and rest. Keep the kale in the pan cooking with the stock, add a bunch of chopped scallions and maybe a tablespoon of diced red onion, and a handful of parsley. After about ten minutes pour it all in the processor and whiz it up good with some salt and pepper. It was a little on the bland side, so I added two tablespoonfuls of sun-dried tomato bruschetta from Trader Joe's. It's little things like that that help out recipes sometimes. You can improvise, adding something tart and tangy, like capers or a dash of vinegar.
Shred the turkey and mix it with 1/2 cup of yogurt, 1 tsp. of cumin, and 1/2 tsp. of tumeric. Divvy it all up between six ten-inch flour tortillas, add a little shredded empire jack and roll them up and place, seam side down, in a glass baking dish. I put a spoonful of sauce down first, so it wasn't a dry dish. Then, top with shredded sharp cheddar and the rest of the sauce and bake at 400 for about 15-20 minutes, or until bubbling. Top with slices of avocado.
Whew. The dinner that almost wasn't.