How many times have you gone to Cactus Club and ordered the Schezwan Chicken Lettuce Wraps?
I know for myself, its a staple order when I’m at Cactus. They are so tasty, you omit some heavy carbs, they pack a punch of great flavour – what’s not to love? I can say the same for this amazing baked chicken lettuce wraps recipe. They are so damn delicious! Originally I found this recipe from Ahead of Thyme (Thank you!). Over the past year of eating them, I’ve gone on to make my own tweaks and suggestions for this recipe.
Unlike the Cactus Lettuce Wraps, these have crispy baked chicken instead of deep fried chicken for a healthier alternative (and easier). I’m not sure about you – but frying at home in a pot of oil on the stove just isn’t a lot of fun. Its messy and time consuming! With these chicken bites you will be coating them in a layer of flour, then whipped egg and then into toasted panko crumbs. Then, placing them on a baking sheet to crisp up in the oven! Yum!
Lettuce Tell You More…
When preparing the lettuce for the wraps, I like to get kind of specific with it. I really enjoy a cold crunchy piece of iceberg that will hold all the amazing filling. In order to do this, I recommend these few steps to take. First, Slice the ice berg lettuce in half length wise. Then, on the cut side let the lettuce fill with cold water in the sink to wash the layers in between.
After that, shake out any excess water when you are done rinsing and repeat for the other half. When the washing step is completed, place the halved lettuce heads face down in a strainer with a bowl underneath it. Place in the fridge to get really cold as you continue making the rest of the meal. When you are ready to serve – take the lettuce out and use a paper towel to dab off any excess water before filling each wrap. Its worth it when the lettuce is cold and crisp 🙂
These Amazing Baked Chicken Lettuce Wraps are made with crunchy cold lettuce, crispy baked chicken, sweet Thai sauce, peanuts, green onions and spicy yogurt. These are a staple recipe in my home, and a much healthier version of cactus club's spicy Szechuan chicken lettuce wraps... but just as tasty!
- 2 Chicken Breasts, cut into small 1-2 inch pieces
- 1 Tbsp sesame oil (or avocado oil if you don't have sesame)
- 1 ¼ Cup panko breadcrumbs
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- ½ Tsp sea salt
- ¼ Tsp black pepper
- 1 Egg
- 1 Tbsp mayo – I use Hellman’s with olive oil
- ¼ Cup all-purpose flour
Toppings & Wraps
- 1 Cup Farkay steam fried noodles
- ¼ Cup green onions, sliced finely
- ¼ Cup roasted peanuts
- ½ Cup sweet chili sauce
- 2 Tsp white sesame seeds
- 1 Head of iceberg lettuce, cut in half through the stem
- ½ Cup mayo
- ¼ Cup 5% plain greek yogurt
- 2 Tsp freshly squeezed lime juice
- 2 Tsp sriracha hot sauce, or more to taste
Preheat oven to 400 degrees F. Line a cooking pan with parchment paper.
1. In a medium pan, heat sesame oil over medium heat. Add panko breadcrumbs and cook for 4-5 minutes while stirring continuously until the breadcrumbs start to brown. Be careful not to burn them, you only want them to turn a golden brown colour. Remove from heat and mix in soy sauce, rice wine vinegar, salt and pepper. Toss to combine and set aside.
2. In a small bowl, beat the egg and mayo together in a shallow dish. Place flour into another shallow dish and set aside.
3. Fully coat each chicken piece with flour, then with egg mixture, and lastly with the panko breadcrumb mixture.
4. Place the coated chicken strips onto the cooking pan and bake for 20-25 minutes until the chicken is golden brown and no longer pink inside.
5. Make the spicy mayo by combining mayo, hot sauce, lime juice and sriracha together and mixing until combined. Taste and add sriracha and lime juice as needed!
6. Place chicken bites into a large bowl and add noodles, green onions, peanuts, and sweet chili sauce. Toss to coat with tongs. Sprinkle with sesame seeds if desired.
Assembling the lettuce wraps:
Take the lettuce out of the fridge, you can pat dry each piece with paper towel to get the water off if you choose. Then, spread spicy mayo on the lettuce and scoop several tablespoons of the chicken mixture into the center of a lettuce leaf. Then, Drizzle extra spicy mayo on top, and wrap like a taco. Crunch down and enjoy!
I recommend using Farkay Steam Fried Noodles for crunch! You don't need too many, just enough to give some texture.
Amount Per Serving: Calories: 500
Calories are based upon ingredients I used and may differ to the brands used for this recipe.