Add oils, scallions and chicken to a well-seasoned cast iron skillet or a non-stick skillet. As the scallions and chicken are cooking use a spoon or spatula to break apart the chicken so it looks like crumbles. Cook the chicken thoroughly until there is no more pink.
While the scallions and chicken are cooking, add the ginger, garlic, soy sauce, rice wine vinegar, hoisin sauce and pepper flakes to a small bowl and mix. Set aside.
Once the scallions and chicken are done cooking, pour the ginger and soy sauce mixture over the chicken. Cook for 1 more minute. While the mixture is cooking, add cold water and cornstarch to a small bowl and mix well. Pour this mixture into the chicken mixture and stir for 1 minute. Remove the pan from heat.
To serve, place about 1 – 3 spoonfuls, depending on the size of your lettuce leaf and spoon, onto one piece of lettuce. Add shredded carrots, if desired. Fold lettuce leaf up around chicken mixture and eat. Enjoy!