Last Updated on January 4, 2026
Low-Calorie Asian Chicken Wraps
Asian chicken wraps in a lettuce leaf are one of the prettiest diet recipes I make. For me, one of the challenges of a low-calorie menu is how to eat well without including a large portion of rice, potatoes or similar. Particularly in winter, when I tend to yearn for warm food rather than salads and sometimes feel as if I am living on diet soup recipes. My favourite local Chinese restaurant serves Hunan, Szechuan and Taiwanese food. Perhaps at the spicier end of Chinese food, it’s a real local treasure. I have a tendency to be lazy when I visit and pick the ‘leave it to us chef’s special menu’. And one of my favourite dishes is called ‘nest of imperial jewels’ – chopped prawns with mustard greens, served in an iceberg lettuce leaf. I love picking up the little parcels of lettuce and decided today to make my own version for my 5:2 diet fast day.
I had chicken, so that is the basis of my Asian Chicken Wraps – and I wanted to include vegetables, so very finely diced onion, carrot and celery were added. The sauce, I know from experience, needs to be gloopy and thick, so I used some oyster sauce and half a teaspoon of cornflour. And, it was absolutely delicious! It is quite spicy, so if you prefer a milder flavour, use half a chilli rather than a whole one. But remember that chilli and ginger are thermogenic foods and will help keep your metabolism working well on a 5:2 diet fast day.
5:2 Diet Asian Chicken Wraps
Ingredients
- 1 Small Chicken Breast 100g (Sliced into matchstick sized strips along the grain)
- 1 Spring onion Top and tailed, then sliced into 1/2cm pieces
- 1 Small Carrot Peeled and finely diced
- 1 stick Celery Top and tailed and finely diced
- 1/2 Small Onion Finely chopped (or use a second spring onion and dice finely)
- 1 piece Fresh Ginger About 2cm. Peeled and grated or finely chopped
- 1/2 tablespoon Mirin
- 1/2 tablespoon Oyster sauce
- 1 tablespoon Soy sauce
- 1 clove Garlic Crushed or finely chopped
- 1 Red chilli De-seeded and sliced finely
- 1/2 teaspoon Cornflour
- 1 teaspoon Sunflower oil
- 2-3 Iceberg Lettuce leaves
Instructions
- Mix together the soy, oyster sauce, mirin, chilli, garlic, and cornflour.
- Add the chicken and leave to marinade for at least 20 minutes and up to 8 hours
- Heat the oil in a non-stick wok till smoking slightly
- Add all the diced vegetables and stir-fry for 2 minutes
- Add the chicken and marinade and stir-fry for a further 2-3 minutes till the chicken is cooked and the sauce is thickened. If necessary add water to keep the sauce thick but not burnt.
- Put a tablespoon of the mixture into the centre of each iceberg lettuce leaf and if you like, garnish with a little fresh coriander
- Wrap up into a roll and eat with your fingers
Now, I really loved these Asian chicken wraps. I did a nutritional analysis, and here’s the breakdown for you. The only nutritional challenge with Asian chicken wraps is the salt level. I’d suggest using low salt soy, as I do think this dish benefits from a good spoonful.
I think you could also vary this by making it with prawns or scallops, or even pork. And it would make a fabulous healthy canape for parties if you used smaller pieces of lettuce.
For me, today’s 5:2 diet meal plan has been as follows:
Breakfast – None
Lunch – Home-made red cabbage soup – 120 cals
Supper – Asian Chicken Wraps – 279 cals
Milk for coffee and tea throughout the day – 50 cals
Late-night snack allowance – 50 cals
So far, I haven’t felt hungry, but I’m rather pleased to have a few calories left over in case I am a bit later on. One thing to consider when you are working out what to eat on a 5:2 diet fast day is the weight of the foods you are eating. I actually weighed my chicken breast, and it was almost 200g, so if I’d eaten it all, the calorie count of the wraps would have gone up by just over 100 calories. Personally, I’m willing to be ultra careful on 5:2 diet fast days on the basis that it allows me the freedom to do what I want for the rest of the week. Portion control is absolutely crucial for the 5:2 diet, as is avoiding snacking on most things, even if you might consider them to be healthy (for example, 10 almonds will add 100 calories!)
Good luck to you if you are following the 5:2 fast diet, whether it’s for health reasons, to lose weight, or a bit of both. So far I’ve lost 7kg – and I’d like to lose a further 5kg. But I’ve taken a few ‘holidays’ from my dieting (over Christmas and for two trips overseas). And, what I’ve found most encouraging is that I don’t seem to be putting the weight back on when I do take a break (half a kilo at Christmas, but lost after two fast days). So for me, the 5:2 fast diet is giving me the most success of any diet I’ve ever tried. I hope it works for you, too. If you need more ideas, do check out my other 5:2 recipes and for some simple advice, 5:2 diet tips.
Meanwhile, why not pin this post for later:
Asian Chicken Wraps – FAQ
What are Asian Chicken Wraps?
These are low-calorie Asian-style chicken and vegetable wraps served in crisp iceberg lettuce leaves with a thick, savoury sauce.
How long does this recipe take?
Prep time is about 25 minutes and cook time is around 6 minutes, so expect the dish to be ready in about 30–35 minutes.
What ingredients do I need?
You will need diced chicken breast, onion, carrot, celery, spring onion, garlic, ginger, soy sauce, oyster sauce, mirin, chilli, cornflour and a little oil, plus crisp lettuce leaves for wrapping.
Can I make the filling ahead of time?
Yes — the chicken and vegetable filling can be prepared in advance and even frozen. Reheat it before serving and assemble the wraps fresh.
How should I store leftovers?
Store leftover filling in an airtight container in the fridge for up to 3–4 days. Keep the lettuce separate so it stays crisp and assemble just before serving.
Can I freeze the assembled wraps?
No — the lettuce will become soggy if frozen. Freeze the filling only and make the wraps up at the last minute.
Can I adapt the recipe?
Yes — you can swap chicken for prawns, scallops or pork, or add extra vegetables for more crunch and flavour.
This recipe was originally published on London Unattached
Leave a Reply