In large skillet, cook turkey and carrot over med. heat. Cook until meat is no longer pink and carrot is tender; drain.
Add ginger and garlic; cook for 1 min.
Stir in chestnuts, snow peas, teriyaki sauce, hoisin sauce, peanut butter, vinegar and oil; Heat through.
Divide among lettuce leaves; drizzle with additional hoisin sauce if desired.
Fold lettuce over filling.
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