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Separate smaller inner lettuce leaves; wash and dry thoroughly. Set aside.
Heat 2 tablespoons of olive oil in a skillet, add onion and sweat until translucent. Add ground turkey and cook until no longer pink. Drain fat and return meat to pan. In a large bowl combine balsamic, remaining olive oil, herbs, soy sauce and red pepper flakes. Add turkey mixture to the bowl and stir well.
To serve, place leaves open on a plate and top with Ginger-Honey rice and meat mixture. Garnish with additional cilantro and Sesame oil if desired.
Cook rice according to directions, adding Ginger-Honey balsamic just before the end of cooking. Mix well.
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