Serves 2, prep time 10 minutes
1 tbsp of olive oil
4 Iceberg leaves
2 grilled chicken breasts
1 tbsp Chinese five-spice
½ red pepper sliced
2 grated carrots
2 handfuls of chopped red cabbage
2 handfuls of bean sprouts
A few sprigs of coriander
1 chopped red chilli
Salt and pepper
Green chilli sauce
Black sesame seeds
Heat some oil in a pan and gently grill the chicken.
Add the five-spice and cook evenly on both sides.
Remove from the heat and allow to cool.
Wash and place the leaves into small bowls.
Layer in the pepper, bean sprouts, carrot, and cabbage.
Slice the grilled chicken and add to the lettuce cups.
Top with coriander, chillies, and season.
Dress with sesame oil, black sesame seeds and green chilli sauce.