Heat 1 tbsp olive oil in a large, high-sided skillet or wok over medium-high heat until shimmering.

Add 1 lb. Jennie-O extra lean ground turkey breast, 2 cloves garlic (minced), and 1 tsp ginger (minced). Cook, breaking the turkey into small pieces with a spoon, until the meat is no longer pink and begins to brown, about 6–8 minutes. Drain any excess fat from the skillet.

Add 8 oz. white button mushrooms (diced), 8 oz. water chestnuts (drained and diced), 5 green onions (diced), and 1 cilantro (leaves only, chopped). Cook, stirring occasionally, until the mushrooms are tender, about 3–5 minutes.

Stir in 3 tbsp soy sauce, 1/2 cup hoisin sauce, and 1 tbsp Sriracha. Cook and stir 1–2 minutes more, until the mixture is heated through and evenly coated.

Assemble: place a spoonful of the turkey mixture into Butter lettuce leaves, add hot cooked white rice as desired, and fold into wraps.

Serve with extra Sriracha to taste and garnish with the additional Green onions, Diced if desired.