Preparation

1. In a medium bowl, stir together lime juice, hoisin sauce, sesame oil, tamari and sriracha (or red chili flakes if using). Set aside.
2. Warm a wok or large skillet over medium high heat. Add the avocado oil then the ground turkey. Brown turkey until no longer pink, stirring often to break into smaller pieces. Move the meat to one side of the skillet, then add the white and light green parts of the diced scallion, the diced carrots and celery to the empty side of the skillet. Allow to cook for a 2- 3 minutes, then stir into the turkey. Move that mixture to the side of the skillet and add the diced mushrooms to the empty side, allow to cook for a minute or 2, then stir into the turkey/vegetable mixture. Add the diced bell pepper, stir and cook for another 2 minutes.
3. Make a little well or space in the center of the mixture in the skillet. Add the garlic and ginger to the space., cook for a minute. Pour the sauce mixture over the garlic and ginger and stir everything well to coat with seasonings and sauce. Reduce heat to low.
4. For each wrap, place 2 lettuce leaves stacked together at a bit of an angle to each other for extra sturdiness. Scoop about 1/4 cup of the turkey/veg mixture on top of each stack of lettuce leaves. Garnish with sliced green scallions, chopped cilantro and mint. Pass extra hoisin and sriracha at the table as desired.
5. This recipe works well with ground beef or pork, shrimp or fish.