Servings 4
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes


  • 5 tbsp olive oil
  • 1 small onion, peeled and finely chopped, same as the chicken
  • 250 g cooked roast chicken, very small pieces
  • 75 g roughly water chestnuts, finely chopped
  • 55 g honey glazed cashews, chopped finely
  • 5 tbsp Chinese plum sauce
  • salt
  • pepper
  • 2 tbsp cornflour
  • 4 tbsp cold water
  • ½ Iceberg lettuce, roughly


  • Heat the oil add the onion, and cook for 5 minutes.
  • Add the chicken pieces, water chestnuts, nuts and sauce and warm through.
  • Add a touch of water, and once boiling, thicken slightly with the cornflour and water.
  • Season well, keep warm.
  • Pull away 8 nice leaves of lettuce, wash well and place in a bowl.

To Serve

  • Place the warm chicken mix on the table, and serve the lettuce separately.
  • Place a spoonful of mix into the centre of the lettuce leaf, wrap well and eat.
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Nutrition Facts
Quick Chicken Iceberg Parcels
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course Chicken, Nibbles, Starter
Cuisine American, British, ITV This Morning, Summer
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