1)Pre-heat the oven to 200C /400F/ Gas mark 6.
2)Put the chicken into a covered ovenware dish. Pour over the white wine and season with sea salt and freshly ground black pepper.
3)Cook the chicken for 30 minutes. Remove from the dish and set aside to cool.
4)Toast the peppercorns in a dry frying pan. Crush with a pestle and mortar or coffee grinder. Mix in the remaining dressing ingredients and set aside.
5)Slice the cucumber and spring onions into long strips.
6)Shred the chicken into long thin strips.
7)Arrange the chicken, cucumber and spring onion on a serving plate.
8)Microwave the pancakes for 30 seconds - or arrange the lettuce leaves into little cups.
To serve the stylish way: Spread some sauce onto the pancakes and add some chicken, cucumber and spring onion. Roll up and eat. If you are using the lettuce leaves place the bang bang chicken inside the lettuce cups and pour over some sauce.