Rainbow Lettuce Wraps

Prepare all vegetables: Mince 3 cloves of garlic and 1 tablespoon of ginger. Dice 1 red and 1 yellow bell pepper into small pieces. Grate 2 medium carrots. Thinly slice 1 cucumber, 1 cup of purple cabbage, and 4 green onions. Roughly chop 1/2 cup of cilantro. Cut 1 lime into wedges.

Carefully separate and wash the butter lettuce leaves, keeping them whole to use as wraps. Pat dry with paper towels and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and ginger, sautéing for 1 minute until fragrant.

Add 1 pound of ground turkey to the skillet, breaking it up with a wooden spoon. Cook for about 5-6 minutes until no longer pink.

In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sriracha, and 1 teaspoon of sesame oil.

Pour the sauce mixture over the cooked turkey and stir to combine. Simmer for 2-3 minutes until the sauce thickens slightly and coats the meat evenly.

Arrange the lettuce leaves on a serving platter. Place the cooked turkey mixture in a bowl in the center.

Arrange the prepared vegetables in small bowls around the turkey: red and yellow peppers, carrots, cucumber, purple cabbage, green onions, and cilantro. This creates a colorful 'rainbow' of toppings.

Sprinkle 1 tablespoon of sesame seeds over the turkey mixture and place lime wedges on the side.

To serve, let everyone build their own wraps by placing some of the turkey mixture in a lettuce leaf and topping with their choice of colorful vegetables. Squeeze lime juice over the top before wrapping and eating.