Place onion, celery, carrot, and broccoli in a food processor and pulse 4-5 times or until well chopped.
Cut mushrooms into small pieces with a sharp knife.
Heat olive oil in a large skillet on medium -high heat. Add chopped vegetables from the food processor when skillet is hot. Cook and stir for about 4 minutes. Add mushrooms to the skillet and cook for 2 more minutes. Add garlic and cook for 1 minute longer. Remove vegetable mixture from skillet into a medium sized bowl and set aside.
Add ground turkey or chicken to skillet. Sprinkle with salt and pepper. Cook until no longer pink (about 7-8 minutes)constantly stirring. Add the vegetable mixture back to the skillet and cook for 1 additional minute or just until vegetables are warm.
Mix all ingredients for the sauce in a small bowl: ¼ cup Coconut Aminos, 2 tsp Sesame Oil, 1 tsp Rice Wine Vinegar, 1 Tbsp Almond Butter,1 tsp hot sauce or (1/8 tsp cayenne pepper), 2 tsp Freshly grated ginger (or ½ tsp ground ginger).
Place turkey and vegetable mixture into 12 lettuce leavesarranged on a large plate. You will useabout 3-4 Tbsp per lettuce leaf. Spoonsauce over lettuce wraps (about 3/4 tsp per wrap). Lastly, garnish with sesame seeds, greenonion, red bell pepper, or cilantro.
