Chicken Lettuce Wraps with Sunflower Butter Sauce

Instructions:

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 shredded carrots.
2. Toss this mixture with half the soy sauce and half the lime juice.
3. To make the 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, then roll up and enjoy with dipping sauce.