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Photo of Coconut chicken, cucumber, chilli and herb lettuce wraps by WW

Coconut chicken, cucumber, chilli and herb lettuce wraps

Points® value
Total Time
15 min
15 min
0 min
Poached chicken is a great stand-by ingredient to have in the fridge for lunches, quick salads and even this recipe for coconut, chicken and herb lettuce cups.


Light canned coconut milk

cup(s), (80ml)

Lime juice

1 tbs

Fish sauce

2 tsp

Fresh red chilli

1 whole, finely chopped

Cooked skinless chicken breast

400 g, shredded

Brown sugar

1 tsp

Lebanese cucumber

1 medium, desseded, thinly sliced


1 large, grated

Fresh mint

½ cup(s)

Fresh coriander

½ cup(s)

Bean sprouts

1 cup(s), (80g)

Iceberg lettuce

12 leaf, leaves


  1. Combine coconut milk, juice, fish sauce, chilli and sugar in a large bowl. Stir until sugar has dissolved.
  2. Add chicken, cucumber, carrot, mint, coriander and sprouts and toss to combine. Divide chicken mixture between lettuce leaves and roll to enclose filling. Serve.


SERVING SUGGESTION: Brown rice. TIPS: You can use leftover roast, barbecued or poached chicken breast. Store any leftovers in an airtight container in the fridge for up to 2 days. Keep dressing in a separate container.