Mince the Garlic and Ginger, then marinate the Ground Turkey in the Balsamic Vinegar, Ginger, Garlic, Red Chili flakes, salt and pepper for 30 minutes bringing to room temperature.
Warm your skillet and spray with cooking spray (optional; do not need with non-stick)
Chop up the water chestnuts and green onions into small pieces, and add with parsley to the Turkey and mix together.
Brown meat in skillet. Add Cilantro for taste.
Serve with lettuce to wrap and optional spicy mustard and low sodium soy sauce.