In a large skillet or wok, heat the vegetable oil over medium-high heat.

Add the chopped onions and cook for about 2 minutes until they become translucent.

Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

Add the ground turkey to the skillet and break it apart with a spatula. Cook until the turkey is no longer pink and is cooked through, about 5-6 minutes.

In a small bowl, mix together the hoisin sauce, soy sauce, rice vinegar, sesame oil, and sriracha sauce (if using).

Pour the sauce mixture over the cooked ground turkey and stir to coat the meat evenly.

Add the shredded carrots and diced bell peppers to the skillet. Cook for an additional 2-3 minutes until the vegetables soften slightly.

Season with salt and pepper to taste. Adjust the seasoning and spiciness according to your preference.

Stir in the chopped green onions and cook for another minute.

Remove the skillet from the heat.

To serve, take a lettuce leaf and spoon some of the turkey mixture into the center.

Garnish with sesame seeds if desired.

Serve the lettuce wraps while the turkey mixture is still warm. Let each person assemble their own wraps, folding the lettuce around the filling like a taco.