Zesty Turkey Lettuce Wraps with Avocado and Bell Peppers

Dice the red and yellow bell peppers into small 1/4-inch pieces. Mince the 3 cloves of garlic and grate 1 tablespoon of fresh ginger.

Thinly slice the 4 green onions, separating the white and green parts. Roughly chop 1/4 cup cilantro leaves.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the white parts of green onions, minced garlic, and grated ginger. Sauté for 1 minute until fragrant.

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

Add the diced bell peppers to the turkey mixture and cook for another 3 minutes until peppers begin to soften.

In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sriracha, and juice from half the lime. Pour this sauce over the turkey mixture.

Stir well and cook for another 2 minutes until the liquid is mostly absorbed. Remove from heat.

Slice the avocado and squeeze the remaining lime half over it to prevent browning.

Wash and dry the butter lettuce leaves. Arrange 4 leaves per serving.

To assemble, place a spoonful of the turkey mixture into each lettuce leaf, top with sliced avocado, and garnish with the green parts of the green onions and chopped cilantro.