Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, cook the crumbles in 1 tablespoon of olive oil, stirring often and reducing the heat to medium, if necessary.
Drain, and set aside to cool.
Cook the onion in the same pan, stirring frequently.
Add the garlic, soy sauce, peanut sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir.
Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center.
To serve, allow each person to spoon a portion of the crumbles into a lettuce leaf.
Wrap the lettuce around the crumbles like a burrito, and enjoy!
*Suggestions for lunch packing: Prep the lettuce and filling separately the night before, store. In the morning keep them separate in smaller tupperware containers, along with a spoon! When it’s time to eat just spoon the filling into your lettuce so they don’t stay wrapped up and get soggy during the morning.