Prepare the collard green leaves by using a paring knife to shave down the thick center rib until it is flush with the leaf, making it pliable for wrapping.
Heat the toasted sesame oil in a large skillet over medium-high heat.
Add the ground turkey, sea salt, and black pepper to the skillet, breaking it apart with a spatula until browned and fully cooked.
Stir in the minced garlic and grated fresh ginger, sautéing for about 1 minute until highly aromatic.
Add the shredded cabbage and carrots to the pan, tossing with the turkey until the vegetables are tender-crisp, about 3 to 4 minutes.
Drizzle the coconut aminos over the mixture and stir well to combine all flavors.
In a small ramekin, whisk together the plain Greek yogurt and sriracha to create a creamy, spicy dipping sauce.
Lay the prepared collard green leaves flat on a clean surface and divide the turkey mixture evenly between them.
Top with sliced green onions and a dollop of the spicy yogurt sauce.
Fold the sides of the leaves inward and roll tightly from the bottom up to secure the filling, then serve immediately.