Brown ground turkey, diced red pepper and garlic clove over medium heat.
Whisk together coconut aminos, sriracha, honey, crushed red pepper and ground ginger in small bowl.
When turkey is browned and pepper is tender, pour sauce over mixture and continue cooking for 2-3 minutes.
Add in raw cashews and cook for an additional 2-3 minutes, stirring well.
Serve in butter or boston lettuce as wraps.