Make the hoisin sauce: Combine ingredients in a small bowl or jar, and stir with a whisk until well combined.
Remove the leaves from the cilantro and set aside. Chop stems & measure ~1/4 cup. Set aside.
Heat olive oil over medium heat in a large skillet. Add turkey and diced red pepper. Stir with a spoon or fork to break up turkey, and cook until meat is no longer pink.
Add garlic oil, grated ginger, chopped cilantro stems, lentils, hoisin sauce, and chopped green onions to turkey and pepper mixture. Stir well to combine, and cook for an additional 5 minutes to allow flavors to develop, and ingredients to heat through. Turn off heat, and allow to cool slightly.
While filling is cooling off, carefully remove the leaves from the lettuce. Scoop filling, dividing equally, into lettuce leaves. Top with chopped peanuts and cilantro leaves as desired.
Hoisin sauce adapted to be low FODMAP from this recipe at Epicurious.
Low FODMAP Lentil Wraps adapted from this recipe at Lentils.org.