In a medium bowl, whisk together the black bean sauce, chicken broth and water. Set aside.
Set a large nonstick skillet over medium-high heat. Coat with cooking spray.
Add ground turkey and cook, breaking down the turkey with a wooden spray, until cooked through. Transfer to a large bowl. Give the skillet a wipe with paper towel.
Heat 1½ teaspoons canola oil in the same skillet set over medium-high heat.
Add ginger and cook, stirring constantly, for 1 minute. Add garlic and chile flakes, and cook for an additional 30 seconds.
Add the remaining 1 teaspoon canola oil. Add broccoli and cook, stirring constantly until the broccoli is just tender, about 1 minute.
Add the red bell pepper and cook for an additional minute.
Turn the heat to medium and add the ground turkey and black bean sauce mixture. Cook until the turkey and sauce are heated through, about 2 minutes. Stir in the toasted sesame seeds and transfer to a serving bowl.
Serve the turkey mixture with the lettuce leaves and invite everyone to wrap the turkey in the lettuce leaves.