1Heat oil in 12-inch skillet over medium-high heat. Cook gingerroot and garlic in oil about 3 minutes, stirring frequently, until gingerroot is softened and garlic is golden.
2Stir in mushrooms, pea pods, onions and red pepper. Cook 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in remaining ingredients except tortillas. Cook, stirring frequently, until heated through.
3Divide turkey mixture among tortillas. Fold 2 ends of tortilla 1 inch over filling; roll tortilla around filling.