In large resealable plastic bag, combine soy sauce, orange juice, paprika, coriander, cumin, turmeric, orange rind, and pepper flakes. Add turkey cutlets, seal bag, and let marinate in refrigerator 20 minutes.
In large nonstick skillet, heat oil over medium-high heat. Add turkey and cook 5 minutes, or until lightly browned. Turn cutlets over and cook 5 minutes more, or until turkey is cooked through.
Add dressing ingredients to small bowl, and whisk to combine.
To assemble, divide spinach among pitas. Top with turkey cutlet and peppers; fold pitas over. Drizzle with dressing and serve remainder on the side. Makes 4 servings.
