Photo of Rice noodle chicken lettuce wraps by WW

Rice noodle chicken lettuce wraps

Points® value
Total Time
15 min
10 min
5 min
This five-ingredient recipe comes together in a flash and is almost no-cook; you just have to boil some water. Convenient broccoli slaw, rotisserie chicken, and bottled peanut sauce take away almost all of the prep work while building serious flavour. The noodle mixture tastes fresh, offers lots of crunch, and delivers plenty of protein.


Uncooked thin rice vermicelli noodles

3 oz

Broccoli slaw

3 cup(s)

Skinless rotisserie chicken breast

8 oz, shredded

Canned Thai peanut sauce

½ cup(s)


12 leaf/leaves, large, Boston or butter leaves suggested


  1. Bring 3 cups of water to a boil. Place the noodles in a medium bowl; pour the boiling water over the noodles. Allow the mixture to stand until the noodles are al dente, 5 to 7 minutes.
  2. Drain the noodles and rinse with cold water; drain well. Snip the noodles a few times with kitchen shears. In a large bowl, combine the noodles, broccoli slaw, chicken, and peanut sauce; toss well to coat. Spoon about ½ cup of the noodle mixture into each lettuce leaf.
  3. Serving size: 3 lettuce wraps