Prep the lettuce: Rinse and pat dry the lettuce leaves. Keep them whole so they form little cups. Set aside in the fridge so they stay crisp.

Sauté aromatics: Heat oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Brown the turkey: Add ground turkey, breaking it up with a spatula. Season with salt and pepper. Cook 5–7 minutes until no longer pink and lightly browned.

Add the spices: Stir in chili powder, cumin, smoked paprika, oregano, and crushed red pepper. Toast the spices for 30–60 seconds to bloom their flavor.

Build the sauce: Mix in tomato paste, then pour in chicken broth. Stir and simmer 3–5 minutes until the liquid reduces and the meat is glossy and well-coated. Taste and adjust salt, pepper, or heat.

Assemble the wraps: Lay out lettuce leaves. Spoon in the turkey mixture. Top with avocado, cheese, a dollop of sour cream, cilantro, and a squeeze of lime. Add radishes or cucumber for crunch if you like.

Serve right away: These are best fresh while the lettuce is crisp and the turkey is warm.