Heat sesame oil in a large pan on medium heat. Add ground chicken and cook, breaking apart into small pieces, until chicken is no longer pink (about 5 minutes).
Add onion, carrots, celery, garlic, and ginger to chicken, and cook for 5-6 minutes more (or until onions are translucent).
Add Hoisin sauce and Soy Sauce to chicken and stir until heated throughout (about 3 minutes). Keep heat on low until ready to serve.
Scoop chicken mixture onto open lettuce leaves. Crush a handful of peanuts in a plastic bag and sprinkle atop the chicken wraps. OPTIONAL: Sprinkle wraps with a few pieces of torn cilantro and Sriracha.
Add spice by topping chicken lettuce wraps with Sriracha.
Make chicken filling ahead of time. Keep in mind you may need to add some extra sauce/liquid when reheating on the stove as the filling may have soaked up all the sauce.
If you want your veggies cooked even more, you can adjust step 1 so that you are cooking your veggies before adding and browning the chicken. Â
Store chicken mixture separate from lettuce to prevent sogginess.
If you don't care for lettuce, you can wrap the filling in tortillas