1 large red bell pepper
2 large carrots
2 medium cucumber
16 oz chicken (4 small or 2 large chicken breast)
1 bunch of cilantro
1/2 cup crunchy natural peanut butter
2 tablespoons GF low sodium tamari
2 tablespoons sesame oil
1 teaspoon honey
2 cloves crushed garlic
1 lime
1/4 teaspoon red pepper flakes-adjust to heat preference!
coconut oil

Thoroughly coat grill or pan in coconut oil. Grill chicken for 10 minutes on each side. Remove from heat and slice into strips.

To create the peanut dipping sauce, combine peanut butter, sesame oil, tamari, garlic, juice of 1 lime, honey, and red pepper flakes. Mix well. Add water to achieve desired consistency and additional salt to taste.

To prepare vegetables thinly slice or julienne carrots, peppers, and cucumbers. Wash and chop cilantro. Rinse and dry cabbage leaves cutting off the majority of white stalk.

Layer chopped chicken, peppers, carrots, cilantro, and cucumbers in cabbage leaves and roll up. Drizzle with peanut sauce. Use toothpicks to secure leaves if necessary. Serve 4 ppl.