Heat sesame oil in a medium pan on medium heat. Add ground chicken and cook, breaking apart into small pieces, until chicken is no longer pink (about 5 mins).
Add onion, carrots, celery, garlic, and ginger to chicken, and cook for 5-6 mins (or until onions are translucent). Add hoisin sauce and soy sauce to chicken an stir until mixed in. Keep heat on low until ready to serve.
Cook edamame according to directions on package (either in hot water over stove or in microwave). Put edamame in a bowl and evenly season with salt.
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.
Serve lettuce wraps with a pinch of fresh cilantro and a few drops of Sriracha.