Brown the ground turkey in a skillet with 1 tablespoon olive oil and 1 tablespoon sesame oil, stirring occasionally until fully cooked (no pink).
While the turkey browns, slice 1 can of water chestnuts, 1 package of mushrooms (if not already sliced) and ¼ cup sliced green onions.
Once ground turkey is cooked, add water chestnuts, green onion, mushrooms, 1 teaspoon ground ginger and 1 teaspoon red pepper flakes. Stir until combined.
Add ¼ cup gluten free soy sauce stir it all together.
Let the veggies soften and then scoop out about ¼ cup of thai turkey mixture into a butter head lettuce leaf.
Enjoy!
Recipe by Afitcado at https://www.afitcado.com/thai-turkey-lettuce-wraps/