2) In a medium bowl, mix together the radish, carrots, bean sprouts and spring onions. Add the Szechuan sauce.
3) In another small bowl, mix together the five-spice, cayenne, salt and pepper. Season the chicken breasts lightly with the spice rub and then cut into strips.
4) Heat the oil in a large pan over a high heat. When very hot, sear the chicken for 4 minutes on each side. Add the butter and lemon to the pan and baste the chicken for another minute. Remove the chicken to a plate to cool.
5) Once cooled, dice or shred the chicken. Place a spoonful of the vegetable mixture and a spoonful of the shredded chicken on each leaf of lettuce. Roll and serve.