Directions

1. For the slaw, in a large bowl combine yogurt, mayonnaise, orange juice, orange zest and garlic. Add coleslaw mix, orange sections, pineapple, cilantro and onion; mix well. Cover and refrigerate at least 1 hour.
2. For the turkey, in a large nonstick skillet heat oil over medium-high heat. Sprinkle both sides of each cutlet with about 1 teaspoon jerk seasoning. Add cutlets to skillet; cook 2 minutes per side or until browned and an instant-read thermometer registers 165°F.
3. Place turkey cutlets on each roll, top with 1?3 cup of the slaw, cover with top half of roll, and serve.