Heat a small dry skillet over medium heat. Add Szechuan peppercorns and toast, shaking frequently, until fragrant, about 1–2 minutes. Transfer to a mortar or spice grinder and grind fine. Set aside. Thinly slice scallions, separating whites from greens.

Heat a large skillet or wok over medium-high heat. Add neutral oil. When shimmering, add minced garlic and ginger and sauté 20–30 seconds until fragrant (do not brown).

Add the ground chicken to the pan. Break it up with a spatula and cook, stirring frequently, until no longer pink, about 5–7 minutes. Press and brown small bits to build texture.

When chicken is mostly cooked, stir in the toasted ground Szechuan pepper, dried red chili flakes, and the white parts of the scallions. Cook 1 minute to bloom the spices.

Sweet Soy Ginger Glaze

In a small bowl, whisk together soy sauce, hoisin, brown sugar, rice vinegar, water, and sesame oil until sugar dissolves.

Dissolve cornstarch in a tablespoon of cold water to make a slurry; stir into the sauce mixture.

Pour the glaze into the skillet with the chicken. Reduce heat to medium and simmer, stirring, until sauce thickens and coats the chicken, about 2–3 minutes. Taste and adjust seasoning — add a pinch of salt or a touch more sugar if desired. Remove from heat and stir in half of the chopped peanuts and the light-green scallion slices, reserving remaining peanuts and scallion greens for garnish.

Spicy Aioli

While the chicken simmers, whisk together mayonnaise, sriracha, rice vinegar or lime juice, grated garlic, and honey in a small bowl until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small serving bowl.

Assembly & Garnish

Warm the lettuce leaves briefly if desired (cover with a damp towel and microwave 10–12 seconds or steam a minute) to make them pliable.

Spoon 1.5–2 tablespoons of the Szechuan chicken mixture into the center of each lettuce leaf.

Drizzle a small amount (about 1/2 teaspoon) of spicy aioli over the chicken in each wrap.

Top each wrap with a sprinkle of chopped roasted peanuts, several crispy wonton strips for crunch, a few cilantro leaves, and a pinch of toasted sesame seeds if using. Serve with lime wedges on the side for squeezing.

Serve immediately so the wonton strips remain crispy. Leftover chicken keeps in the refrigerator for up to 3 days; assemble just before serving.