While you're gathering ingredients, combine all the sauce components in a small bowl: peanut butter, both sugars, hoisin sauce, oyster sauce, soy sauce, rice vinegar, lime juice, and red pepper flakes. Whisk until smooth and well-blended—the sauce should have a glossy, cohesive appearance. Set aside. Meanwhile, dice the onion, celery, and bell pepper into similar-sized pieces (about 1/4-inch), shred the carrots, and mince the garlic and ginger. Prepare the lettuce leaves by gently separating them and laying them on a serving platter—they'll stay crisp until you're ready to serve.

Heat a large skillet or wok over medium-high heat. Add the ground turkey and cook for 5-7 minutes, breaking it up with a spoon as it cooks, until it's no longer pink and has developed light browning in spots. This initial browning builds flavor through the Maillard reaction. Transfer the cooked turkey to a clean bowl and set aside.

In the same skillet over medium-high heat, add the diced onion, celery, carrots, and bell pepper. Cook for 5-6 minutes, stirring frequently, until the vegetables are softened but still retain some texture and the onions become translucent. In the last minute of cooking, add the minced garlic and ginger, stirring constantly to release their aromatics without burning them. I like to add the garlic and ginger at the very end so they stay fragrant and bright rather than becoming bitter from overcooking.

Return the cooked turkey from Step 2 to the skillet with the sautéed vegetables from Step 3. Pour in the peanut sauce from Step 1 and stir everything together until the sauce is evenly distributed and all components are well coated. Cook for 2-3 minutes over medium heat, stirring gently, until the sauce is heated through and slightly thickened. The turkey and vegetables should be glistening with the glossy sauce.

Remove the skillet from heat and stir in the chopped peanuts if using—they'll add a pleasant textural contrast to the soft filling. Spoon the warm turkey mixture onto the center of each prepared lettuce leaf, using about 2-3 tablespoons per wrap. I find that slightly underfilling each wrap makes them easier to eat with your hands and prevents the lettuce from tearing. Serve immediately while the filling is still warm and the lettuce is crisp.