Put the chicken breast between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Heat a griddle pan until hot. Rub the chicken with the oil, cook for 2-3 mins per side, or until cooked through. Set aside to cool.

Mix together the rice vinegar, sugar and lime juice, stirring until the sugar is dissolved. Add the carrot, spring onions, cucumber and chilli.

Split a gluten free baguette* along the top. Stuff with the Little Gem leaves and shred the chicken on top. Pile on the carrot mixture and wrap or place in a plastic box. Put the sweet chilli sauce in a small portable pot and when it’s time for lunch, pour over the sauce just before tucking in.

*Many gluten free products can be dry, it is often best to warm them through before filling to get the very best results

Recipe from Good Food magazine


1 small chicken breast

1 tsp olive oil

1 tsp rice vinegar

½ tsp golden caster sugar

juice ½ lime

½ small carrot, peeled and grated

2 spring onions, thinly sliced - green end only

2½cm/1in piece cucumber, deseeded and sliced

½ red chilli, thinly sliced into rounds

1 gluten free baguette/ciabatta

3-4 Little Gem lettuce leaves, washed

1-2 tbsp sweet chilli sauce

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