In a small bowl, mix together hoisin sauce, soy sauce, rice vinegar, and chili garlic sauce. Set aside.

Heat vegetable oil and sesame oil in a large skillet over medium-high heat. Add garlic and ginger; cook 30 seconds until fragrant.

Add ground turkey and cook, breaking into crumbles, for 6-8 minutes until cooked through and no longer pink.

Drain any excess fat. Pour the hoisin sauce mixture over the turkey and stir to coat.

Stir in water chestnuts and cook 2 more minutes. Remove from heat and fold in green onions.

Arrange lettuce leaves on a platter. Spoon turkey mixture into cups. Top with carrots, sesame seeds, and cilantro. Serve with lime wedges.