Almond butter chicken parcels

These are quick and easy as well as tasty. You can use wraps as well for hungrier people


85g almond butter

2 tbsp miso paste

1 garlic clove crushed

2-3 tbsp water

Juice of one lime

225 g (8oz) cooked chicken breast fillets, diced or shredded

Handful of coriander – finely chopped

4 large crisp iceberg lettuce leaves

2 large carrots, coarsely grated


Balsamic vinegar or pomegranate molasses for drizzling.


Optional: Finely sliced red pepper, spring onion and cucumber, halved cherry tomatoes.



  1. Put the almond butter, miso, garlic, water and lime juice in a large bowel and mix well. Add some more water or lime juice if it’s too thick.  Add the chicken and most of the coriander and stir gently until the chicken is coated.
  2. Place the lettuce leaves on a plate and divide the mixture between them. Top with grated carrot and any other veggies you like. I always put everything on a big board and let people help themselves.
  3. Fold over the lettuce leaves to make 4 neat parcels. Place seam side down on serving plates and drizzle with vinegar or molasses.


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