1. Rinse and gently separate the butter lettuce leaves then pat them completely dry or spin them in a salad spinner and arrange on a serving platter.

2. Finely dice the onion and red bell pepper mince the garlic and ginger and chop the drained water chestnuts so all of the vegetables are ready before you start cooking.

3. Heat the olive oil in a large skillet over medium high heat then add the ground turkey and cook breaking it up with a wooden spoon until no pink remains and the meat is lightly browned.

4. Stir in the diced onion and cook for 2 to 3 minutes until it begins to soften then add the minced garlic and ginger and cook for about 30 seconds until fragrant.

5. Add the diced red bell pepper and chopped water chestnuts to the skillet and cook for 3 to 4 minutes until the pepper is crisp tender while the water chestnuts stay crunchy.

6. In a small bowl whisk together the low sodium soy sauce or tamari hoisin sauce rice vinegar and chili garlic sauce or sriracha until smooth.

7. Pour the sauce mixture over the turkey and vegetables and stir well to coat everything then let it simmer for 2 to 3 minutes so the flavors meld and the sauce slightly thickens.

8. Turn off the heat and stir in the sesame oil most of the sliced green onions and the chopped cilantro then taste and adjust seasoning with extra soy sauce hoisin or chili sauce as needed.

9. Spoon the warm turkey mixture into the prepared lettuce leaves and top with the remaining green onions and sesame seeds.

10. Serve immediately with lime wedges for squeezing over the wraps just before eating.