Prepare produce: Rinse and pat dry lettuce leaves; shred carrots and cabbage; slice bell pepper and cucumber; mince garlic and grate ginger; chop onion and cilantro; slice avocado if using. Set components in separate bowls for quick assembly.

Heat the pan: Place a large skillet over medium-high heat. Add 1 tbsp oil and let it warm until shimmering.

Brown the turkey: Add 1 lb ground turkey to the hot skillet. Break it into small pieces with a spatula. Cook, stirring occasionally, until no longer pink and starting to brown, about 6–8 minutes.

Add aromatics: Push the turkey to the side (or remove briefly), add a touch more oil if pan is dry, then add chopped onion. Sauté 2–3 minutes until softened. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Season and simmer: Stir onions/garlic/ginger into the turkey. Pour in soy sauce, rice vinegar, lime juice, and sriracha (if using). Reduce heat to medium-low and cook 2–3 minutes so flavors meld. Taste and adjust with salt, pepper, or extra lime/soy as needed.

Finish and add texture: If you like, stir in half the shredded carrots or a few tablespoons of cabbage into the turkey for integrated texture. Remove skillet from heat.

Assemble bowls: Place 2–3 washed lettuce leaves per serving (or a lettuce 'bowl') on each plate. Spoon a generous portion of warm turkey into the lettuce. Top with remaining shredded carrots, cabbage, bell pepper, cucumber, sliced avocado, cilantro, and a sprinkle of toasted sesame seeds.

Serve: Offer extra lime wedges and hot sauce at the table. Eat as a lettuce cup or use a fork to enjoy as a bowl. Serve with rice optionally.

Storage & reheating: Store cooked turkey separately in an airtight container in the fridge for up to 4 days. Keep lettuce and crunchy toppings separate and assemble just before serving. Reheat turkey on the stovetop over low-medium heat or in the microwave, stirring once or twice.