Warm the oil in a skillet over medium heat. Add the “Chicken”, ginger, garlic and white parts of the scallions and cook until “Chicken” is slightly browned, about 4-5 minutes.
Add the water chestnuts, carrots, soy sauce, rice wine vinegar and a dash of Sriracha.
Season to taste with soy sauce and sesame oil.
To serve, place 1/4 cup of filling in the middle of the lettuce leaf and top with the green parts of the scallions.