*Low Carb, Low Calorie, Gluten Free, Dairy Free, Refined Sugar Free, Soy Free, Egg Free, Nut Free.

Ingredients:

• 8 large Iceberg Lettuce Leaves, trimmed

• 2 cooked chicken breasts, shredded

• 100g snow peas with ends trimmed

• 120g (1 small) red capsicum

• 120g (1 medium) carrot

• 120g (1 small) zucchini

• 120g (1 small) Spanish onion, finely sliced

• 1 handful each of fresh coriander and Vietnamese mint (or regular mint will do), plus some extra to garnish

Dressing:

• Juice of one lime (or the whole lime of it’s a small one)

• 2 tbsp. Coconut Aminos (available at most health food stores. Can be replaced with Tamari or Soy Sauce if you can tolerate soy and/or gluten.)

• 1 ½ tbsp. Coconut Sugar

• 2 tsp. sesame oil

• 1-2 small birdseye chilli, finely chopped. (depending how hot you like it!)

Method:

• Place lettuce leaves in a large bowl of iced water and refrigerate.

• Place all dressing ingredients in a jar and shake well.

• Finely julienne your snow peas, capsicum, carrot and zucchini. You can use a kitchen tool such as julienne peeler or “zoodle maker” to make this quick and easy!

• Add your julienned vegetables to a large bowl along with the sliced onions, shredded chicken and freshly chopped herbs.

• Pour over two-thirds of your dressing and toss well. Garnish the top with the extra fresh herbs.

• Serve up each person with a bowl of the filling, a few of lettuce leaves, and a small dipping bowl with some of the extra sauce – or go communal and pop an platter in the centre of your table for everyone to just tuck in! 😉