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Sichuan chicken wraps


  • Toast the Sichuan peppercorns in a dry pan. Then grind them with a mortar and pestle (or in a small food processor). 
  • Put the ground peppercorns in a large bowl with the soy, Chinese wine, caster sugar, Tahini and peanut butter. Whisk up and taste for seasoning. 
  • Then add the shredded chicken, mix well and set aside for a few minutes to develop the flavours. 
  • When ready, place a heated pancake on the workbench and place a small mound of the chicken mixture in the centre. Top with some spring onion and cucumber. Then roll up and place on individual serving plates. Repeat the process.


  • ½ tspn Sichuan peppercorns
  • 2 tbsp soy sauce
  • 2 tbsp Chinese rice wine
  • 2 scant tbsp caster sugar
  • 2 tbsp Tahini
  • 2 tspn smooth peanut butter
  • 1-2 cooked chicken breasts, skinned & shredded
  • Peking Duck pancakes, warmed
  • 3 spring (green) onions, finely sliced lengthways
  • ½ telegraph (continental) cucumber, very finely sliced & halved

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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