I absolutely love the Szechuan Lettuce Wraps – Cactus Club Cafe Copycat, so much so that I have to order them every time I visit. Honestly, I mainly go to Cactus Club Cafe just for those wraps—they’re that good! It’s no surprise that Szechuan Lettuce Wraps – Cactus Club Cafe Copycat has become one of the most popular items on their menu.
Recently, I decided to challenge myself and recreate these legendary wraps at home—and let me tell you, they turned out amazing. In fact, they were so good that I felt like I was sitting right there at Cactus Club, indulging in my favorite dish. Best of all, the recipe is surprisingly simple and totally worth making. If you’re a fan of bold flavors, quick prep, and restaurant-quality dishes at home, you’re going to love this copycat version.

Recipe summary
Prep Time: 15 minutes
Cook Time: 10 minutes
Cuisine: Asian Fusion
Flavor Profile: Savory, Spicy, Umami, Slightly Sweet
Texture: Crisp lettuce, tender filling, crunchy toppings


Szechuan Lettuce Wraps ingredients
Protien and coating
- Chicken breast brings tender, juicy protein that soaks up all the bold Szechuan flavors.
- Cornstarch (and flour, if using) creates a light, crispy coating on the chicken once it hits the hot oil.
- High-heat neutral oil (like canola or peanut) ensures a perfectly crispy, golden fry without burning the wraps or chicken.
Crunchy Toppings & Garnish
- Unsalted peanuts lend a satisfying crunch and earthy nuttiness to every bite.
- Wonton wrappers fry up into lacy, golden strips that add an irresistible crisp.
- Iceberg lettuce provides cool, crisp cups that perfectly balance the spicy, saucy filling.
- Green onions contribute a fresh, oniony bite and vibrant color.
- Cilantro adds a bright, herbal note that cuts through the richness.
sauce
- Soy sauce brings savory depth and umami richness to the sauce.
- Sweet chili sauce infuses a tangy-sweet heat that defines the dish’s signature flavor.
- Water thins the sauce just enough so it coats every piece of chicken evenly.
- Honey rounds out the sauce with a natural sweetness that balances the spice.
- Sriracha kicks up the heat and adds a garlicky warmth.
- Garlic powder delivers a concentrated garlic punch with no chopping required.
- Fresh ginger gives a bright, peppery zip that livens the sauce.
- Rice vinegar brings a gentle acidity that brightens and balances the overall flavor.
- Extra cornstarch (in the sauce) ensures it thickens to a glossy, clingy consistency.
spicy mayo
- Mayonnaise provides the creamy base for the spicy mayo drizzle.
- Additional sriracha in the mayo gives the final kick of heat.
- Lime juice in the mayo adds a hint of citrusy brightness.
- Paprika (if you choose to include it) lends a subtle smokiness and color to the mayo.
How to make Szechuan Lettuce Wraps
- Cut wonton wrappers into thin strips.
- Slice chicken into small, thin pieces.
- Pat chicken dry and toss in cornstarch or a cornstarch–flour mix.
- Whisk together sauce ingredients.
- Stir spicy mayo ingredients and chill.
- Slice green onions and chop cilantro.
- Wash and dry lettuce leaves.
- Heat oil to 350–375°F in a deep pot.
- Deep-fry wonton strips until crisp; drain.
- Deep-fry chicken until golden and cooked through; drain.
- Simmer sauce in the pan.
- Toss chicken in sauce.
- Stir in peanuts, green onions, and cilantro.
- Arrange chicken on a platter.
- Top with wonton strips and extra herbs.
- Serve with lettuce cups and spicy mayo.












Storage & Make-Ahead
- Store the fried chicken, crispy wonton strips, sauce, and spicy mayo separately in airtight containers in the refrigerator for up to two days.
- Prep all ingredients in advance—slice, chop, and mix—but keep each component apart until serving.
- If the chicken has already been coated in sauce, reserve the crunchy toppings (wontons, peanuts, and herbs) in a separate container.
- Just before serving, combine the sauced chicken with fresh toppings to ensure maximum crispness and flavor.
Frequently asked questions
- Can I substitute the chicken with another protein?
Absolutely—shrimp, tofu, or thinly sliced pork all work great. Just adjust the cooking time so your protein is cooked through but still tender. - How can I make these completely gluten-free?
Swap the cornstarch–flour coating and cornstarch in the sauce for a 1:1 gluten-free flour blend, and use gluten-free soy sauce (tamari). - What’s the best way to store leftovers?
Keep the saucy chicken mixture, crispy wonton strips, and spicy mayo in separate airtight containers in the fridge for up to 3 days. Reheat the chicken in a skillet, and crisp the wonton strips in a 350°F oven for a few minutes before serving. - How do I control the spice level?
Reduce (or omit) the sriracha in both the sauce and spicy mayo for milder heat, or add an extra dash if you prefer it hotter. - Can I bake instead of fry the chicken and wonton strips?
Yes—toss chicken pieces and wonton strips in a thin coat of oil and bake at 425°F until golden and crispy (about 10–12 minutes for chicken, 5–7 minutes for wontons), flipping halfway through. - What toppings can I add besides peanuts and cilantro?
Try toasted sesame seeds, chopped cashews, or thinly sliced red chilies for extra crunch and flavor. - How do I prevent the lettuce cups from getting soggy?
Serve the chicken and sauce on the side and let guests fill their own cups, or arrange the washed lettuce leaves on a paper towel-lined platter to absorb excess moisture before serving.
Tips and Tricks
- Choose the Right Oil: Use a high-smoke-point, neutral oil (canola, peanut, or vegetable) for deep-frying to achieve a light, crispy texture without imparting unwanted flavor.
- Dry Your Chicken: Pat chicken slices thoroughly before coating to help the cornstarch adhere and create a crunchier crust.
- Don’t Overcrowd the Fryer: Fry in small batches so the oil temperature stays consistent and everything crisps up evenly.
- Control Heat: Keep your oil at around 350–375°F; too hot can burn the coating, too cool makes it soggy.
- One Oil, Multiple Uses: Fry wonton strips first, then chicken—both benefit from the same oil, and you’ll infuse extra flavor into each.
- Thicken Sauce Properly: Whisk cornstarch into a small amount of cold liquid first to prevent lumps, then stir into the simmering sauce.
- Prep Ahead: Mix your sauce and spicy mayo, chop herbs, and cut wontons in advance to streamline cooking.
- Keep Elements Separate: Store fried chicken, wontons, and lettuce cups separately until serving to maintain maximum crispness.
- Adjust Heat to Taste: Start with less sriracha, taste the sauce, then add more if you crave extra spice.
- Garnish Last: Add peanuts, herbs, and lime juice just before serving to keep flavors bright and textures distinct.
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Szechuan Lettuce Wraps – Cactus Club Cafe Copycat
Ingredients
Protein & Coating
- 1 large chicken breast sliced into small, thin pieces
- 2 Tbsp cornstarch or ¼ cup cornstarch, or a blend of 2 Tbsp cornstarch + 2 Tbsp all-purpose flour
- 1 litre vegetable or canola oil for deep frying
Crunchy Toppings & Garnish
- 1/4 cup unsalted peanuts
- Wonton wrappers cut into thin strips
- 1 head iceberg lettuce leaves separated and washed
- 2 green onions thinly sliced
- Small handful fresh cilantro roughly chopped
Sauce:
- 2 Tbsp soy sauce
- ¼ cup sweet chili sauce or Thai sweet chili sauce
- ¼ cup water
- 1 Tbsp honey
- 1 tsp sriracha adjust to taste
- ¼ tsp garlic powder
- ¼ tsp freshly grated ginger
- 1 Tbsp rice vinegar
- 1 tsp cornstarch to thicken
Spicy mayo
- ¼ cup mayonnaise
- 1 Tbsp sriracha or more, to taste
- 1 tsp freshly squeezed lime juice
- ¼ tsp paprika optional
Instructions
- Prep the Wonton Strips:
- Using kitchen scissors or a sharp knife, cut wonton wrappers into very thin strips.
- Set aside.
- Cut and Coat the Chicken:
- cut he chicken into very thin and small strips then toss in cornstarch (or the cornstarch–flour blend) until evenly coated.
- Set aside.
- Mix the Sauce:
- In a small bowl, whisk together soy sauce, sweet chili sauce, water, honey, sriracha, garlic powder, ginger, rice vinegar, and 1 teaspoon cornstarch.
- Set aside.
- Make the Spicy Mayo:
- In another bowl, combine mayonnaise, sriracha, lime juice, and paprika (if using).
- Cover and refrigerate until ready to serve.
- Prep the Herbs:
- Rinse and slice the green onions.
- Roughly chop the cilantro or keep the same.
- Reserve a bit of each for garnish.
- Wash the Lettuce:
- cut the iceberg in half, wash, and pat dry.
- Arrange on a serving platter.
- Deep Fry the Wonton Strips:
- Heat oil in a pot or deep skillet over medium-high heat.
- Fry the wonton strips until they puff up and turn golden brown (you can stop sooner if you prefer them pale and crisp).
- Drain on paper towels.
- Deep Fry the Chicken:
- In the same oil, fry the coated chicken pieces until they’re lightly golden and cooked through, about 3–4 minutes.
- Transfer to a paper-towel–lined plate.
- Finish the Sauce & Chicken:
- Add the prepared sauce to a pan and bring it to a simmer.
- Return the fried chicken to the pan and toss to coat thoroughly.
- Add Peanuts & Herbs:
- Turn off the heat.
- Stir in the peanuts and a handful of chopped cilantro and green onions.
- Reserve the rest for garnishing.
- Assemble & Garnish:
- Pile the saucy chicken onto a serving platter.
- Top with crispy wonton strips, remaining cilantro, and green onions.
- Serve alongside the lettuce cups and spicy mayo.
- Serve & Enjoy:
- Spoon the chicken into individual lettuce leaves, drizzle with spicy mayo, and dig in!