Heat a wok with the oil, then add the lemongrass, chili's, garlic, and ginger and cook for 2 minutes, stirring continuously. Remove and set aside.
Add the ground turkey or chicken to the wok, and cook over high , stirring continuously, and breaking up any lumps with a fork or spoon. Cook for about 4 minutes until brown.
Whisk together the dressing ingredients.
Return the lemongrass mixture to the wok, along with half the dressing, and toss thoroughly. Add the remaining ingredients, except for the bean sprouts and lettuce leaves, and stir-fry for 30 seconds. Slide into a bowl and serve with the remaining dressing.
Your fellow diners can then spoon the turkey into their lettuce "cups," top with bean sprouts, and roll up and enjoy the crunch.
To separate iceberg leaves without tearing them, place the lettuce core-side up on your cutting board, remove the core using a small sharp knife, then hit the lettuce hard on the bottom, which will help to loosen the leaves.
Recipe courtesy of The Essential Low-Fat Cookbook: Good Healthy Eating for Every Day by Antony Worrall Thompson with contributor Juliette Kellow. Published by Kyle Books, 2012.