For filling, in a medium saucepan cook beef, lamb, turkey, or chicken until no pink remains. Drain off fat.
Stir in undrained tomatoes, allspice or cinnamon, garlic salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring often. Uncover and simmer for 5 to 10 minutes more or until most of the liquid has evaporated, stirring often.
To serve, spoon filling into each pita half or onto each tortilla. Top with yogurt and green onion. If using tortillas, fold in the opposite sides of each tortilla, overlapping slightly. Secure with wooden toothpicks. Serves 2.
Arrange orange slices on lettuce leaves and sprinkle them with nuts.