Sprinkle the cutlets with adobo in a shallow baking dish. Add the lime juice, cover lightly, and let marinate for about 30 minutes.
Pat the cutlets dry with clean towels, and heat a griddle pan with the spray oil, on high heat. Place the cutlets in the hot pan, cooking 3 minutes on one side, flip and cook 2 minutes on other side.
Set the turkey cutlets aside, and place the tortillas, wrapped in aluminum foil, in the oven to warm through. Slice the cutlets into 1-inch slices, lengthwise.
Place the warmed tortillas on a flat plate, or a cutting board, divide the turkey among the tortillas. Spoon 1 tbsp of the manchamanteles onto each tortilla, and sprinkle with the toasted pepitas, and cilantro.
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