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.
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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.
More appetizers recipes
Product Link
Szechuan Lettuce Wraps – Cactus Club Cafe Copycat
Szechuan Lettuce Wraps – Cactus Club Cafe Copycat” brings all the bold, spicy flavors you love straight to your kitchen. Inspired by the restaurant’s most popular appetizer, this simple recipe lets you enjoy tender, crispy chicken wrapped in cool, crisp lettuce any night of the week. Best of all, it comes together in under 30 minutes—perfect for busy cooks craving a restaurant-quality bite at home.
Servings 2 People
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!