In a small bowl mix olive oil, vinegar, honey mustard and salt and pepper. Cut pita in half to form two pockets and tightly toast each side. Drizzle olive oil and vinegar mixture inside each pita half and then fill with turkey, cranberry sauce, avocado, tomato, lettuce, radicchio, oranges and grated carrots. Top with slivered almonds and a sprinkle of parmesan cheese.
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