In a large non-stick skillet, cook pork, onion, salt and pepper on medium high heat until the pork is no longer pink, stirring often to break up the pork.
Add garlic and ginger - cook for 1 minute. Add soy sauce, vinegar, oil, peanut butter, water and Sriracha. Stir to combine.
Add green onion and water chestnuts into the skillet then cook for 1 to 2 minutes until the onions are soft and the water chestnuts are heated through.
In a small bowl, combine drizzling sauce ingredients together. Whisk until smooth.
To serve: Spoon warm pork mixture into lettuce leaf. Top with carrots, bean sprouts and cilantro. Drizzle with sauce, wrap/roll, eat and enjoy!