Step 1

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.

Step 2

Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.

Step 3

Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely.

Step 4

Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!