Prepare the lettuce: Gently separate the leaves from the head of hydroponic butter lettuce. Rinse and pat dry with a paper towel. Set aside.

Cook the protein: In a pan over medium heat, add sesame oil, garlic, and ginger. Sauté for 30 seconds, then add ground chicken or tofu. Cook until browned. Stir in soy sauce and hoisin sauce. Remove from heat.

Prepare the filling: In a bowl, mix cooked quinoa, shredded carrots, diced cucumber, cilantro, and green onions. Add lime juice and sriracha (if using). Toss well.

Assemble the wraps: Lay a lettuce leaf flat. Spoon a portion of the quinoa mixture into the center, then top with the cooked protein.

Fold the wraps: Gently fold the sides of the lettuce leaf inward, then roll from the bottom to enclose the filling.

Serve: Arrange the wraps on a plate and serve immediately with extra hoisin sauce or sriracha for dipping.