Chicken Caesar Lettuce Wraps
Rotisserie chicken tossed in a lemony homemade Caesar dressing and tucked into crisp romaine leaves. Lunch is ready in 15 minutes, no bread needed.
- Prep15 min
- Cook0 min
- Total15 min
- Servings4
- Net carbs*2.3 g
- LevelEasy
These wraps take everything you love about a chicken Caesar salad and make it easy to eat with your hands. Shredded chicken gets coated in a garlicky, lemony dressing with plenty of Parmesan, then goes into sturdy romaine leaves. A sprinkle of crushed pork rinds stands in for croutons. Make them for a fast desk lunch or a weekend bite on the porch.
The dressing does the heavy lifting, so mix it before you add the chicken. Mashing the garlic with the salt into a paste lets it melt into the mayonnaise instead of leaving sharp raw chunks. Chill the romaine for a few minutes in ice water, too. Cold, crisp leaves fold without cracking and hold the filling better.
Ingredients
Makes 12 wraps (3 per serving). Tap an item to check it off.
Equipment
- Large mixing bowl
- Small bowl
- Whisk
- Microplane or fine grater
Instructions
- Separate the romaine leaves, soak them in a bowl of ice water for 5 minutes, then pat them completely dry with a towel.
- On a cutting board, chop the garlic, sprinkle it with the salt and press it with the flat of your knife into a smooth paste.
- In a small bowl, whisk the garlic paste, mayonnaise, lemon juice, olive oil, mustard, pepper and half of the Parmesan until creamy.
- Put the chicken in a large bowl, pour in the dressing and toss until every piece is coated. Taste and add a squeeze more lemon if you like it sharper.
- Spoon about 1/4 cup of the chicken into each romaine leaf, keeping it near the thick rib end.
- Top with the remaining Parmesan and a pinch of crushed pork rinds right before serving so they stay crunchy.
Estimated nutrition per serving
- Calories
- 438
- Total carbs
- 4 g
- Fiber
- 1.7 g
- Net carbs
- 2.3 g
- Protein
- 38.2 g
- Fat
- 29.3 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Pick the inner, medium-size leaves of the heart. The outer ones are wide but tend to split at the rib.
- If the chicken is cold from the fridge, let it sit 10 minutes. The dressing coats better when the meat is not icy.
Substitutions
- Mayonnaise → plain Greek yogurt Same amount. Tangier and lighter in fat; adds about 1 g net carbs per serving.
- Pork rinds → toasted pumpkin seeds Use 2 tablespoons. Still crunchy, slightly higher in carbs.
- Cooked chicken → cooked shrimp Same weight, chopped. The carb estimate stays about the same.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Keep the dressed chicken in an airtight container for up to 3 days. Store the leaves separately, wrapped in a paper towel.
- Freezer
- Does not freeze well. The mayonnaise dressing separates and the lettuce turns limp when thawed.
- Reheat
- Serve cold. If you prefer the chicken warm, microwave it alone for 45 to 60 seconds before dressing it.
Questions cooks ask
Can I use anchovies in the dressing?
Yes. Mash 2 fillets with the garlic paste for a more classic Caesar flavor.
