Spring roll lettuce wraps with chicken and sunflower butter sauce
- 1 ⅛ lbs precooked chicken pieces
- 1 cucumber
- 4 green onions
- ¼ cup cashews
- 1 ½ tbsp chopped mint
- 1 ⅓ cups shredded carrot
- ¼ cup soy sauce
- ¾ lime
- ¼ cup sunflower seed butter
- ½ iceberg lettuce
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.
Toss this mixture with half the soy sauce and half the lime juice.
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.
Top iceberg lettuce leaves with chicken mixture, roll up and enjoy with dipping sauce.