Ginger Cashew Lettuce Wraps

For the ginger sauce:
In small mixing bowl, measure and add the cornstarch, honey, sesame oil, broth, tamari, rice vinegar and red pepper flakes. Whisk to combine.

For the wraps:
Next, spray a little olive oil in a large 10-inch pan and heat up over medium.
Once hot add in the light green parts of the green onion, ginger and garlic and cook for 1 to 2 minutes. Then add in the ground turkey. Use a wooden spatula to break it up into crumbles, and sauté until fully cooked and no longer pink.
Add in the carrot and water chestnuts. Cook for 5-8 minutes our until the carrot is tender..
Pour in the sauce, stir and bring to a bubble.Reduce the heat to medium-low and stir until sauce has thickened.
Spoon 1/4 cup of the ginger-cashew filling into romaine leaves.

For serving:
Serve with a squeeze of lime, reserved green onion, chopped cilantro and cashews.