Instructions

1. Prepare the cucumber-tomato salsa by combining tomatoes, cucumbers and onions in a bowl with olive oil, lemon juice and vinegar. Season with salt to taste; set aside while you prepare the tzatziki and turkey.
2. To make the tzatziki, dice the cucumber fairly small. In a medium bowl, stir together the cucumber, into the yogurt and add feta cheese, garlic powder and dried dill. Season with salt; set aside while you prepare the turkey.
3. In a large skillet over medium heat, add the olive oil and onion and cook just until soft about 5 minutes. Add turkey and cook 5 minutes, breaking any big pieces up. Add garlic and oregano and cook 1 minute more. Turn the heat up to medium-high and add white wine. Cook, stirring, until most of the wine evaporates. Stir in the tomato pasta and chicken broth. Turn heat back down to medium and let cook another 3-4 minutes. Season with the salt.
4. When ready to assemble the tacos, either grill or toast the tortillas in a dry skillet until warmed and slightly crispy.
5. In each tortilla add a leaf or two of romaine and then add a scoop of turkey. Top with tomato-cucumber salsa and tzatziki. Serve with lemon wedges if desired.