In a small bowl, whisk together soy sauce, hoisin sauce, sweet chili sauce and sesame oil. Set aside.
Mince garlic and dice carrots, red pepper and purple cabbage. Be sure to dice the vegetables to similar size so that they cook faster and in the same amount of time. Set aside.
Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30–60 seconds until fragrant. Take out a third of the sauteed garlic and place it into the sauce.
Add ground meat to the pan. Cook, breaking it up with a spatula, until fully cooked and lightly browned (about 5–7 minutes).
Stir in carrots, red pepper, purple cabbage and cook for 2–3 minutes until softened.
Pour 2 tbsp of the sauce into the pan and stir well to coat.
Spoon the warm filling into lettuce leaves. Garnish as desired with peanuts and drizzle a bit of sauce into each lettuce wrap. Enjoy!
