In a large mixing bowl combine the turkey, water chestnuts, carrot, scallions, and cilantro.
In a small jar with a lid, combine the vinegar, soy sauce, sesame oil, ginger, red pepper flakes, and sunflower oil. Cap the jar and shake to combine.
Toss the turkey mixture with enough dressing to coat.
Sprinkle sesame seeds for garnish.
Serve the salad with lettuce leaves or tortillas for wrapping with sriracha on the side.
If making for whole 30: substitute coconut aminos for the soy sauce; use light olive oil for the dressing. Obviously, use lettuce wraps, not tortillas.Nutritional values are approximate and are based on 1/8 of the recipe using lettuce leaves. Refrigerate leftovers promptly and use within 4 days.