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Spicy Szechuan Chicken Lettuce Wraps

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  • Level: Easy
  • Total: 31 min
  • Prep: 15 min
  • Cook: 16 min
  • Yield: 6 servings
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3 boneless skinless chicken breasts

1/4 cup shredded daikon radish

2 carrots, shredded

1/4 cup bean sprouts

3 stalks (1/2 cup) scallions

1/4 cup Szechwan sauce

1 tablespoon Chinese five-spice powder

1/4 teaspoon cayenne

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons grapeseed oil, for frying

2 tablespoons butter

1 lemon, juiced

1 head Bibb lettuce leaves


  1. Split boneless chicken in half. If too thick, pound out to make thinner.
  2. In a medium bowl, mix together radish, carrots, bean sprouts, and scallions. Add Szechwan sauce.
  3. In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken breasts lightly with rub. Cut the chicken into strips.
  4. 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.
  5. Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf of lettuce. Roll and serve.

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