15 mins

Spring roll lettuce wraps with chicken and sunflower butter sauce

Lunch

Four servings

Nutrition info

• 1 ½ lbs precooked chicken pieces
• 1 cucumber
• 4 green onions
• ¼ cup cashews
• 1 ½ tbsp fresh mint
• 1 ⅓ cups shredded carrot
• ¼ cup soy sauce
• ¾ lime
• ⅓ cup sunflower seed butter
• 1 iceberg lettuce

Directions

• Step 1

  Shred chicken into bite-size pieces. Slice cucumber into matchsticks and roughly chop green onion, cashews and mint. Mix together in a large bowl with carrot.

  In this recipe

  • 1 ½ lbs precooked chicken pieces
  • 1 cucumber
  • 4 green onions
  • ¼ cup cashews
  • 1 ½ tbsp fresh mint
  • 1 ⅓ cups shredded carrot
• Step 2

  Toss this mixture with half the soy sauce and half the lime juice.

  In this recipe

  • ¼ cup soy sauce
  • ¾ lime
• Step 3

  To make dipping sauce, in a small bowl, mix softened sunflower seed butter, remaining soy sauce and lime juice, and a little water if needed to reach a sauce consistency.

  In this recipe

  • ¼ cup soy sauce
  • ¾ lime
  • ⅓ cup sunflower seed butter
• Step 4

  Top iceberg lettuce leaves with chicken mixture, roll up and enjoy with dipping sauce.

  In this recipe

  • 1 ½ lbs precooked chicken pieces
  • 1 iceberg lettuce