Brown and season the turkey

Heat a large skillet over medium heat. Add the ground turkey to the dry pan and cook, breaking it up with a spatula, until it is no longer pink, about 6–8 minutes. Sprinkle in the ground cumin, garlic powder, onion powder, chili powder and a generous pinch of salt and black pepper. Stir well so the spices coat the turkey evenly, then cook for another 2–3 minutes so the flavors meld and any excess moisture cooks off. Remove from the heat and let the turkey rest for a couple of minutes.

Prepare the rice and toppings

While the turkey cooks or rests, make sure your steamed white basmati rice is warm. Mash the avocado and toss it gently with a squeeze of lime juice, the red pepper flakes, and a pinch of salt to keep it bright and creamy. Finely dice the white onion if you haven’t already, and cut the remaining lime into wedges for serving.

Build the lettuce wraps

Lay the lettuce leaves out on a plate or board, cupping them slightly to hold the filling. Add a spoonful or two of rice to the center of each leaf as the base. Top the rice with a generous scoop of the seasoned ground turkey, then scatter some diced onion and avocado over the top. If you like extra heat, you can sprinkle on a few more red pepper flakes at this stage.

Finish and serve

Squeeze fresh lime juice over the assembled wraps to brighten the flavors. Carefully fold or roll the lettuce leaves around the filling to create handheld wraps, or serve them open‑faced and let everyone fold their own at the table. Serve immediately while the turkey is warm and the lettuce is crisp.