Heat a large skillet over medium-high heat.
Add 1 Tbsp avocado oil to pan and make sure it is well coated.
Add onion and cook for 3-4 minutes or until soft.
Add garlic and cook until fragrant.
Add 1/2 cup water, cranberry sauce, adobo sauce, and chipotle chile.
Cook for 4 minutes, make sure the mixture thickens.
Stir in turkey; cook 2 minutes or until thoroughly heated.
Remove from heat; set aside.
Divide rice and turkey mixture evenly among lettuce leaves; top evenly with radishes and cilantro.
Serve wraps with salsa.