15 minsLunch

Spring roll lettuce wraps with chicken and sunflower butter sauce

Makes: four servings
Makes: four servings


  • 1 ½ 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
  • ⅓ cup sunflower seed butter
  • 1 iceberg lettuce


  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.

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

  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.

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