Preheat a tilt skillet or a large braising pan over medium-high heat.
Add the vegetable oil to the heated skillet. When the oil shimmers, add the diced mushrooms. Sauté the mushrooms without stirring for about 5 minutes, or until they are caramelized on one side. Stir the mushrooms and continue to sauté without additional stirring for another 3 minutes.
Add the ground turkey to the skillet. As it cooks, break it into crumbles about the size of the diced mushrooms.
Add the black pepper, garlic powder and ground ginger to the turkey and mushrooms. Stir until the seasonings are evenly distributed. Continue to cook for about 10 minutes until the turkey has browned.
Stir in the Kikkoman® Thai Style Chili Sauce, green onions and chopped cilantro.
CCP: Cook to a minimum internal temperature of 165°F.
Transfer the turkey mixture to steamtable pans, cover and hold hot until service.
CCP: Hold hot at 135°F or higher.
Remove the damaged outer leaves of the iceberg lettuce heads. Wash and drain the lettuce heads. Remove the core and cut each head in half, then cut each half into 4 equal wedges for a total of 8 wedges per head of lettuce.
CCP: Hold chilled at 41°F or below.
Using a #8 scoop, serve ½ cup of the turkey and mushroom filling in a portion container. Place a wedge of iceberg lettuce next to the filling. Customers can use the iceberg lettuce to assemble their lettuce wraps.