In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
Increase the heat to medium-high and add 1 pound of Jennie-O extra lean ground turkey breast to the skillet. Cook, breaking it apart with a wooden spoon, until it’s browned and cooked through, about 5-7 minutes.
Stir in the diced white button mushrooms, water chestnuts, and green onions. Cook for an additional 3-4 minutes until the mushrooms are tender.
Pour in 3 tablespoons of soy sauce, ½ cup of hoisin sauce, and 1 tablespoon of Sriracha. Stir well to combine, allowing the mixture to simmer for 2-3 minutes. Taste and adjust the seasoning if needed.
Remove the skillet from heat and fold in the chopped cilantro.
Wash and dry the butter lettuce leaves. Spoon the turkey filling into each leaf, and top with additional green onions and Sriracha if desired.
Arrange the filled lettuce wraps on a serving platter with a side of warm cooked white rice, and enjoy your flavorful Asian Turkey Lettuce Wraps!
