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



  • 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



  • 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!)



  • 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! 😉

Easy Vietnamese Lettuce Cups