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.

Easy Cracker Chicken Strips & Honey Mustard Sauce

This is my elevated adult version of chicken nuggets! They’re crispy, crunchy goodness and when dipped in this sauce, I promise you will feel like a kid again. One of the best things about this recipe is that it is very versatile. You could cut these strips up over a pasta dish, use them in a tasty lunch wrap or serve them up for the kids with fries. I usually make them for a lower carb meal with a garden salad on the side.

The honey mustard sauce is a family recipe that has been around for years! My mom first made it for me as a kid when we would make β€œshake n bake” chicken nuggets for dinner time. The curry in the sauce gives it tons of bright flavor and it’s a sauce I’ll keep making over and over and never get tired of it.

I hope you enjoy this quick, easy and versatile meal. When you try this recipe – send me an email or tag me on social media. I’d love to see how you served up these chicken strips and sauce.

Homemade Chicken Strips
Yield: 4 Servings

Easy Cracker Chicken Strips & Honey Mustard Sauce

Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 35 minutes

Do you need an easy meal that the whole family will love? We got you.

This cracker crusted chicken and tangy honey mustard sauce will make lunch or dinner simple and tasty.

In 30 minutes you'll have gourmet baked chicken strips hot out of the oven and ready to devour with the best dipping sauce (and i mean the best) ever.



  • 4 Chicken breasts, Cut into 1 inch strips
  • 2 Eggs, whisked
  • 1Β½ Cups of your favourite crackers, crushed
  • ΒΌ Tsp. smoked paprika
  • ΒΌ Tsp. garlic powder
  • ΒΌ Tsp. oregano
  • Β½ Tsp. salt
  • Β½ Tsp. black pepper
  • Coconut or Avocado Oil Spray



    1. Preheat the oven to 400 F°. Make the sauce first, by combining all ingredients into a bowl and whisking until smooth. Set aside in the fridge for later. Prepare a baking sheet with parchment paper for the chicken.

    2. Place the crackers and all seasoning into a large zip lock bag, squeeze out any air inside the bag and seal it. Grab a mallet and smash the crackers until they are all broken up into a crumb-like texture. Transfer to a shallow bowl and set aside.

    3. Next, Clean and cut the chicken breast into 1 inch strips. Set up your assembly line to coat the chicken. (1) Chicken (2) Whisked Egg (3) Cracker crumb mixture (4) Baking Sheet. Coat each piece of chicken with the egg, dripping off any excess, then lightly press crumbs onto the chicken to then place it on the baking sheet. Repeat the process until all the chicken is done.

    4. Bake the chicken for 10 minutes – checking to see if the chicken is juicy and white on the inside by cutting one piece open with a knife. If it is still pink, add another few minutes and check again.

    5. When the chicken is done, take the sauce of the fridge and serve immediately!


I used Cheddar Nibs for my cracker choice – very tasty and cheesy. If you want a lighter, healthier alternative try using a Breton Cracker or a seedy/multigrain one. Just make sure it is a soft cracker rather than a firm type.

I serve this with a big garden salad, as pictured. But of course you can use these chicken strips in a wrap, sandwich, serve with fries or top it over pasta. Many options!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 400

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

Easy Grilled Tuscan Chicken Salad

I found this easy grilled tuscan chicken salad inΒ @real_simpleΒ magazine. This magazine is a family favourite to gather and try new recipes from. They do an awesome job at featuring healthy and easy meals for any kind of food lover.

I absolutely love trying new recipes, tweaking them and making them how I want to. I think that’s the fun of cooking and experimenting in the kitchen. This easy grilled tuscan chicken salad has a homemade dressing and pan fried garlic croutons and it’s sure to be a delicious dinner.

If you are into making your work week lunches easy-peasy like me, then double this recipe and have salad for the week. It’s the absolute best when I can meal prep with a delicious recipe and this is for sure a keeper! I hope you love this salad as much as I do, thanks for being here.

I really hope you find this recipe tasty and share this salad with someone you love. I’m excited to hear all about how making this recipe goes and please feel free to share your experience with me!

Yields: 2 hearty salads or 3 moderate salads

Easy Tuscan Chicken Salad
Yield: 2 Big Salads

Easy Tuscan Chicken Salad

Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

This salad is packed full of delicious, nutritious ingredients. It has flavourful baby arugula, honey lemon dressing, juicy grilled chicken, tangy red grapes and pan-fried garlic croutons! It is sure to be an easy, low carb dinner or make it part of your meal prep Sunday plan!

I hope you love this healthy and falvourful salad as much as I do. Thanks for visiting Mik's Kitchen!



  • 3 Cups baby arugula
  • 1 1/2 Cups red grapes, halved
  • 1/2 Cup red wine vinegar
  • 1/4 Cup Grana Padano cheese, grated
  • 2 Chicken breasts
  • 1 Lemon, zest
  • 2 Slices of thick sourdough bread
  • 2 Cloves of garlic
  • 2 Tbsp. avocado oil
  • 1 Tsp. oregano
  • 1/2 Tsp. honey



    1. Start by creating the marinade for the chicken using 1 clove of minced garlic, the zest of 1 lemon, 2 tbsp. avocado oil, oregano and honey. Pour the marinade over the chicken and let it soak for 20 minutes in the fridge. Then pan fry the chicken on medium-high so it gets a crispy crust (about 3 minutes a side) in a large pan.

    2. Using a baking sheet lined with parchment paper, finish cooking the chicken in the oven at 400° F for another 5-10 minutes, checking until its white and juicy on the inside.

    3. While the chicken is cooking in the oven – cut the grapes in half and soak them in the 1/2 cup of red wine vinegar for a minimum of 15 minutes. Then grate the cheese and set it aside. Let the chicken rest for 5 minutes and then cut it into 1″ strips. Set that aside too.

    4. To make the dressing, combine avocado oil, lemon juice, white wine vinegar, balsamic vinegar, dijon mustard, honey, salt and pepper. Stir or shake to combine and taste as you go!

    5. Cut the sourdough bread into 1″ cubes. Pan fry the bread in 1 tbsp. of oil, 1 minced garlic clove, salt and pepper, until golden brown and crunchy. Yum!!!!

    6. Once all your ingredients are prepped up, you can toss the baby arugula in the dressing and plate it. Add the halved grapes to the arugula salad (after straining the red wine vinegar out from them) and top with grilled chicken. Add the crunchy warm croutons, the grated cheese and you're all done!

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 600

Calories are based upon ingredients I personally used, may differ to the brands used for this salad.