Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ground turkey and a pinch of salt and pepper to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

Add chile and cumin rub, 1/4 tsp. salt, and enchilada sauce. Stir occasionally until sauce is heated through and thickens slightly, 1-2 minutes.

Remove from burner.

While turkey cooks, continue recipe.

In a large microwave-safe bowl, combine rice, 11/2 cups water, and garlic salt. Leave at least 3” of room on top to prevent overboil.

Microwave uncovered, 5 minutes.

Carefully remove rice from microwave and stir. Microwave again uncovered, 2 minutes.

Carefully remove rice from microwave. Stir in pesto and a pinch of salt.

Rest, 3 minutes.

While rice rests, continue recipe.

Coarsely chop mangoes. If mango is frozen, rinse under cold water until thawed.

In a mixing bowl, combine cabbage, mangoes, chimichurri seasoning, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

If tortillas come folded, keep folded.

Plate dish as pictured on front of card, filling tortillas with turkey mixture and topping with slaw. Bon appétit!