1. Heat a large nonstick skillet over medium-high heat and add sesame oil.

2. Add ground chicken and ground turkey and cook 6–8 minutes until lightly browned, breaking up meat with a spatula.

3. Stir in garlic and ginger and cook 30 seconds until fragrant.

4. Add red bell pepper, water chestnuts, and green onions and cook 2–3 minutes until vegetables soften.

5. Pour in soy sauce, fish sauce, rice vinegar, lime juice, and brown sugar and stir to combine.

6. Simmer filling 2 minutes to allow flavors to meld, adjusting heat with chili flakes.

7. Remove from heat and let filling rest for a few minutes.

8. Rinse and dry lettuce leaves and arrange on a platter.

9. Spoon 2–3 tablespoons of filling into each lettuce leaf.

10. Top wraps with crushed peanuts, shredded carrots, and herbs if desired.

11. Serve immediately with extra dipping sauce or steamed rice on the side.