Combine two tablespoons teriyaki sauce and crushed pepper in a shallow dish.
Add turkey, toss to coat well. Cover and refrigerate for thirty minutes.
Combine mayonnaise, remaining one tablespoon of teriyaki sauce, lime juice and garlic in a medium bowl.
Add cabbage, carrot and cilantro, and mix well.
Coat a large nonstick pan with cooking spray and place over medium-high heat.
Add ground turkey, breaking in small pieces. Cook for a few minutes, stirring until the meat is no longer pink.
Serve turkey in pita halves or fat-free tortillas and top with cabbage mixture.
Cooked brown rice mixed with cucumber slices compliments this dish well.
Sprinkle with chopped peanuts if desired. This may be served at room temperature or chilled.