Split boneless chicken in half. It too thick, pound out to make thinner.
In a medium bowl, mix together radish, carrots, bean sprouts and scallions. Add Szechwan sauce.
In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken lightly with rub. Cut the chicken into strips.
In a large skillet over high heat, add the oil. Once hot, sear the chicken for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platte to let cool.
Once cooled, dice or shred chicken.
Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf or lettuce. Roll and serve.