Amazing Baked Chicken Lettuce Wraps

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 πŸ™‚

Amazing Baked Chicken Lettuce Wraps
Yield: 3 Servings

Amazing Baked Chicken Lettuce Wraps

Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 1 hour

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 ΒΌ Cup panko breadcrumbs
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • Β½ Tsp sea salt
  • ΒΌ Tsp black pepper
  • 1 Egg
  • 1 Tbsp mayo – I use Hellman’s with olive oil
  • ΒΌ Cup all-purpose flour

Toppings & Wraps

  • 1 Cup Farkay steam fried noodles
  • ΒΌ Cup green onions, sliced finely
  • ΒΌ Cup roasted peanuts
  • Β½ Cup sweet chili sauce
  • 2 Tsp white sesame seeds
  • 1 Head of iceberg lettuce, cut in half through the stem

Spicy Mayo

  • Β½ Cup mayo
  • ΒΌ 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 500

Calories are based upon ingredients I used and may differ to the brands used for this recipe.

Homemade Margherita Pizza with Prosciutto Crisps

Homemade Margherita Pizza with Prosciutto Crisps

Its homemade pizza time!!!! If you haven’t made pizza from scratch at home – you are sorely missing out. It may seem difficult – but I can promise you it is completely manageable. This recipe that I’m sharing with you is my families re-creation of our favourite Margherita pizza with prosciutto crisps. Inspired by our many dinners out to Famoso Pizza – which we all pronounce fah-mo-sa for some reason!

When we would go to Famosa for a family dinner out, this was my papa and my moms favourite pizza to make! A classic Margherita – basil, tomato, mozzarella but add EXTRA prosciutto crisps – so salty and delish! I love mushrooms personally so I added those to my pizza this time around – I know mushrooms are either a love or hate for people so please omit them if you aren’t feeling the shrooms.


Furthermore, for the pizza dough part of things, my mom always made ours homemade – I will link a pizza dough recipe here. You can totally make your own – it’s not as hard as people think. Otherwise, you can buy a frozen pre-made dough ball from your local grocer or bakery. Ask the staff! Almost all places have them hidden away somewhere. I get mine from Safeway or Thrifty Foods in the deli/bakery area! You just need to have time to thaw it out on the counter or in some hot water (keep the dough in the package). I like to roll the dough out until its about 1/2 an inch thick for a medium pizza crust. If you like thin crust – go to 1/4 inch. Alternatively, if you like it thick, go about 1 inch thick.

All in all, making homemade pizza is a fun experience! You can make individual ones up by splitting the dough into smaller portions so everyone can pick the toppings they want, or you can make one big yummy pizza like the recipe below!

I hope you enjoy this Margherita pizza with prosciutto crisps! You won’t regret buying the prosciutto and crisping it up for this pizza – the flavours are unreal. Happy Pizza Making!

Homemade Margherita Pizza with Prosciutto Crisps
Yield: 2 Large Pizza's

Homemade Margherita Pizza with Prosciutto Crisps

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

This homemade Margherita Pizza with prosciutto crisps, sauteed mushrooms, fresh basil, cherry tomatoes and mozzarella cheese will have you singing something italian real quick. This is a magic combo of salty, fresh toppings that make for a really fun and tasty night around the dinner table. Make sure you let the pizzas cool down before devouring - dont be like my family and burn your mouth everytime...we are impatient when it comes to piping hot homemade pizza!


  • 2 Pizza dough rounds
  • 3 Cups of tomato sauce
  • 2 Cups fresh basil
  • 1 Package of fresh mozzarella
  • 2 Cups of shredded mozzarella
  • 1 Package of Prosciutto, crisped
  • 2 Cups of cherry tomatoes, halved
  • 2 Cups mushrooms, sliced and cooked


    Preheat the oven to 425° F.

    1. First, make your pizza dough or if you have store bought frozen pizza dough, leave it out to thaw in a bowl of hot water for an hour or so.

    2. Next, wash and slice the mushrooms. Place them into a pan and cook them on medium-high heat for roughly 5 minutes, add a bit of salt and pepper halfway through cooking.

    3. Next, rip the prosciutto up into a pan on medium-high heat, and stir around until its crisp and golden. Remove from pan when crisp - about 10 minutes. When its cooled it should crumble easily!!!

    4. Shred the mozzarella cheese and slice the fresh mozzarella into ½ inch pieces (you should have 1 cup of shredded mozzarella and 9-10 pieces of fresh mozzarella for each pizza.

    5. Roll out the pizza dough with rolling pin on a floured surface. It doesn’t have to be perfect, personally like in between a thin crust and thick crust pizza. I roll my dough to be about ½ an Inch thick!

    6. After your dough is all ready to go and all of your ingredients are ready, start to build your pizza!

    7. Place the tomato sauce down, then the mushrooms and prosciutto crisps. Then add a layer of shredded cheese (about 1 cup) and add the halved cherry tomatoes on top with the slices of fresh mozzarella cheese. Rip the basil leaves in half all over the pizza – they should be in decent sized pieces because they cook up!

    8. Repeat for pizza #2 and then drizzle both with olive oil. Place the pizza's into the oven for 20-25 minutes until golden and crispy!

Nutrition Information:

Serving Size:

1 Slice

Amount Per Serving: Calories: 250