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In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Once the oil is glistening, add the turkey, onion, ginger and garlic and cook, breaking the meat up with a wooden spoon, until the turkey is browned and the onion is softened, 8-10 minutes.
Stir in the cabbage, carrots, soy sauce, sugar and remaining ½ tablespoon sesame oil. Cook, stirring occasionally, until the cabbage and carrots are tender, about 4-5 minutes.
Divide the turkey and cabbage mixture into 4 bowls and drizzle each with the sriracha. Sprinkle with wonton strips, green onions and sesame seeds before serving.