Place a large skillet over medium heat. Add the ground turkey and cook for 7 to 10 minutes, breaking it into small crumbles with a wooden spoon until no pink remains and the meat is lightly golden.

Add the garlic powder, cumin, salt, chili powder, paprika, and oregano directly to the cooked turkey. Stir well for about 30 seconds so every piece is fully coated in the seasoning blend.

Pour in the minced onion, minced bell pepper, water, and tomato sauce. Stir to combine, cover the skillet, and reduce the heat to low. Simmer for about 20 minutes until the sauce thickens and the vegetables soften into the filling.

While the filling simmers, wash and dry your iceberg lettuce leaves thoroughly. Arrange them in a single layer on a large serving platter.

Spoon the turkey filling evenly into the center of each lettuce leaf using about 2 to 3 tablespoons per wrap. Top with optional shredded cheddar and your favorite taco toppings. Serve immediately while the filling is warm.