Prep the lettuce. Separate and rinse the lettuce leaves. Pat completely dry with a clean towel. Use the largest, sturdiest leaves for wraps and set aside.

Mix the turkey. In a bowl, combine ground turkey with grated onion, minced garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. If the mixture feels loose, add 2–3 tablespoons breadcrumbs or almond flour and, if needed, 1 beaten egg.

Form the patties. Lightly oil your hands and shape into 4 equal patties, slightly wider than you want them to finish. Press a small dimple in the center of each patty to prevent doming.

Heat the pan or grill. Warm a large skillet or grill over medium to medium-high heat. Add a thin coating of oil to the pan if using stovetop.

Cook the patties. Place the patties in the hot pan. Cook for 4–5 minutes per side, or until the internal temperature reaches 165°F (74°C). Avoid pressing down on them, which squeezes out juices.

Add cheese (optional). In the last minute of cooking, top with cheese and cover to melt.

Rest briefly. Transfer patties to a plate and let them rest for 3–4 minutes to keep juices in.

Build the wraps. Lay two lettuce leaves overlapping for each wrap. Add sauce (mayo, spicy mayo, or yogurt sauce), then the patty, then toppings like tomato, onion, avocado, and pickles. Finish with a squeeze of lemon or lime and a crack of black pepper.

Wrap and serve. Fold the sides in and roll like a taco, or secure with a toothpick. Serve with crisp veggies or baked sweet potato fries.