Photo of Asian-Style Chicken Lettuce Wraps by WW

Asian-Style Chicken Lettuce Wraps

Points® value
Total Time
30 min
23 min
7 min
This popular appetizer item is transformed into a healthy main course.


Low sodium soy sauce

4 tbsp(s), or regular soy sauce , if preferred

Unseasoned rice vinegar

3 tbsp(s), divided

Hoisin sauce

2 tbsp(s)


1 tsp(s)

Cherry tomatoes

16 small, halved


1 small, seeded and shredded, or diced


1 tsp(s)

Canola oil

2 tsp(s)

Uncooked scallions

2 medium, thinly sliced

Minced ginger

1 tbsp(s)


2 clove(s), large, minced

98% fat free uncooked ground chicken breast

1½ pound(s)

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Canned water chestnuts

8 oz

Romaine lettuce

24 leaf/leaves, or Bibb lettuce


  1. In a small bowl, whisk soy sauce, 1 1/2 Tbsp rice vinegar, hoisin sauce, and cornstarch until smooth; set aside.
  2. Stir tomatoes, cucumber, sugar, and remaining 1 1/2 Tbsp rice vinegar in a second, smaller serving bowl; set aside.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add scallions, ginger, and garlic. Cook, stirring constantly, 30 seconds, or until aromatic. Add chicken; sprinkle with salt and pepper. Cook, stirring to break up chicken, until cooked through, about 5 minutes. Add soy sauce mixture and water chestnuts to chicken mixture. Cook, stirring, until bubbling and slightly thickened, about 1 minute. Remove from heat; transfer to a serving bowl.
  4. Serve these like fajitas: place about 2 1/2 Tbsp chicken mixture in a romaine leaf, top with about 1 1/2 Tbsp tomato mixture, and fold to form a “U.” (The leaf won’t fold closed.)
  5. Serving size: six-filled lettuce wraps


Garnish with cilantro (optional).