Split boneless chicken in half. If too thick, pound out to make thinner.

In a medium bowl, mix together radish, carrots, bean sprouts, and scallions. Add Szechuan sauce.

In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken breasts lightly with rub. Cut the chicken into strips.

In a large skillet over high heat, add the grapeseed oil. Once hot, sear the chicken breasts for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platter to let cool. Once cooled, dice or shred the chicken.

Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf of lettuce. Roll and serve.