Wash the bell pepper, celery stalks, and green onions.
Using a sharp knife, cut the red bell pepper in half. Remove and discard the center of the bell pepper. Using a knife or a vegetable chopper, finely chop the red bell pepper into small pieces. Place the peppers into a small bowl.
Thinly slice 3-4 stalks of celery into slivers. Place the celery into the bowl with the red peppers.
Slice the green onion into small slivers, ensuring you use both the green and white part of the onion. Ensure you discard the bottom root part of the green onions.
Using a vegetable peeler, remove the peeling from the ginger and then finely chop using either a sharp knife or the vegetable chopper.
Next, remove the papery skin from the garlic and finely chop using either a knife or the vegetable chopper.
Drain the can of water chestnuts and chop into small pieces.
Place the green onions, ginger, garlic, and water chestnuts into a separate bowl.At this point of the process, you should have 2 bowls; 1 bowl containing the chopped red bell peppers and celery and 1 bowl containing the chopped water chestnuts, garlic, ginger, and green onions.
Place a large skillet over medium-high heat and add 1 Tablespoon of extra-virgin olive oil. Once the oil has heated, sauté the red bell pepper and celery for 2-3 minutes.
Next, add the raw ground meat, sliced green onions, chopped ginger, red pepper flakes, garlic, and water chestnuts to the skillet with the red pepper and celery.
Cook the mixture over medium-high heat for 8 to 10 min, or until the meat is cooked all the way through, ensuring the meat is no longer pink.
Slowly stir in the soy sauce, hoisin sauce, and almonds with the meat and vegetable mixture until well combined. Once well combined, allow the mixture to simmer on medium-low heat for 5-7 minutes.
Scoop ¼ cup of the meat and vegetable mixture onto the leaf lettuce. Roll the lettuce like a wrap and enjoy!