Top half of 4 tortillas with a thin layer of turkey.
Combine mayonnaise and pesto until well blended.
Place butter, onion, mushrooms and celery in 2-quart microwave-safe bowl. Cover and microwave on HIGH 3 minutes. Stir in rice, broth, poultry seasoning and parsley. Cover; cook on HIGH 6 minutes or until liquid comes to a boil.
For dressing, whisk buttermilk, sour cream, onion, blue cheese, lime juice and ground red pepper in small bowl until well blended. Cover; refrigerate at least 1 hour to allow flavors to blend.
Whisk eggs, milk, mustard, salt and pepper until well blended. Set aside.
Heat oil in large skillet over medium heat. Add onions, bell peppers and garlic. Cook and stir 2 minutes. Add artichokes and olives. Cook and stir an additional 2 minutes. Stir in broth and water. Bring to a boil.