In a measuring cup, combine maple syrup, coconut aminos, rice vinegar, sesame oil, and red pepper flakes if using. Whisk until well combined. Add arrowroot powder and whisk until completely smooth with no lumps remaining.

Heat olive oil in a 10-inch skillet over medium-high heat until shimmering, about 2-3 minutes. Add ground beef and cook for about 5 minutes, breaking it into small crumbles with a wooden spoon, until no pink remains and beef is lightly browned.

Add minced garlic and grated ginger to the skillet. Cook for 1 to 2 minutes, stirring continuously, until very fragrant.

Stir in diced bell pepper and shredded carrots. Cook for 3 to 4 minutes, stirring occasionally, until vegetables are bite-tender but still have a pleasant crunch.

Pour prepared sauce over the beef mixture and stir to coat everything evenly. Simmer for 2 to 3 minutes until sauce thickens slightly. Taste and adjust seasoning with salt and pepper if needed.

Remove from heat and stir in sliced green onions. Spoon filling into lettuce leaves, add rice if desired, and garnish with sesame seeds. Makes 8 wraps without rice or 12 wraps with rice.