Beat orange juice, oil, mustard, salt and red pepper in small bowl until well blended. Set aside.
Heat oil in large saucepan over medium heat. Add onion, celery, bell pepper and garlic. Cook 8 minutes or until vegetables are tender, stirring frequently.
Line each pita pocket with lettuce leaf. Add 2 slices tomato. Add 4 pieces avocado to each pita half.
Heat oil in large skillet over medium heat. Add poblano peppers and onion. Cook and stir 8 minutes or until vegetables are tender. Stir in tomatoes, beans, rice and turkey.
Place pan drippings in medium saucepan.
Preheat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. Set aside.
Preheat oven to 350°F. Spread bread cubes on bottom of large shallow baking pan. Bake 30 minutes, or until lightly browned and dried, stirring occasionally.