In a medium bowl, whisk together the hoisin, soy sauce, rice vinegar, sesame oil, and sriracha. Set aside until ready to use.

Heat a large pan over medium-high heat. Add a drizzle of avocado oil, the zucchini, and a good pinch of Kosher salt and freshly ground black pepper. Cook, stirring occasionally, until browned and cooked through, 4-5 minutes. Transfer to a bowl and set aside until ready to use.

Heat another drizzle of avocado oil in the same pan used for the zucchini over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and translucent, 4-5 minutes. Raise the heat to medium-high and add turkey and ½ teaspoon of Kosher salt (double this amount if doubling the recipe). Cook, breaking up the meat into pieces, until browned and almost cooked through, 3-4 minutes.

Add garlic, ginger, and scallion whites (reserving the greens for the next step) and cook, stirring occasionally, until softened, 2-3 minutes. Lower the heat to medium-low. Add hoisin mixture and cook until reduced and thickened, 1-2 minutes.

Remove from heat, stir in the zucchini, scallion greens, and half the lime juice. Taste and season with Kosher salt and freshly ground black pepper, if needed. Add in remaining lime juice, if desired.

Serve in a bowl with the lettuce and peanuts on the side. Assemble lettuce wraps as you’d like, topping with peanuts and remaining scallion greens.