Add olive oil to a large skillet, turn to medium low heat and add garlic and ginger. Saute for 2 minutes until fragrant. Add shitake mushrooms and black pepper. Cook for 3 minutes until tender. Add ground turkey to skillet and cook until no longer pink and fully cooked through. Add teriyaki sauce, and stir well coating the turkey mushroom mixture. Set aside.
Prepare toppings by shredding carrot, chopping jalapeno, and slicing scallion.
Assemble by adding mushroom meat mixture to a lettuce leaf. Top with carrot, scallion, and jalapeno and drizzle with a little extra teriyaki sauce.
Best Lettuce for Wraps:I used red leaf boston lettuce for this recipe but I've found that traditional boston lettuce, romaine, red leaf, or green leaf all work equally well. You can double up the leafs for a "more stable" wrap.