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Lettuce & chicken wraps with green goddess Caesar dressing
Healthier lettuce and chicken wraps with a delicious green goddess mayo Caesar dressing
Prep Time
10 mins
Cook Time
15 mins
Servings:
4
Course:
Main Course
Cuisine:
International
Ingredients
Dressing
- 110 ml mayonnaise 1/3 cup + 2 Tbsp, Hellmann’s original
- 1 Tbsp red wine vinegar
- 1 clove garlic crushed
- 6 anchovies in oil
- 1 Tbsp Worcestershire sauce
- fresh basil leaves a handful, about 20g or 10-12 large leaves
- 1 Tbsp lemon juice
- 3 Tbsp olive oil
- 1 water 2 Tbsp, to thin the sauce down
- Pinch black pepper
- Pinch sea salt flakes
Wraps
- baby romaine lettuce leaves about 2 - 3 heads, or cos lettuce leaves
- 400 grams chicken breast or meat from a store-bought rotisserie chicken, or thick skinless trips
- 50- 60 Parmesan Cheese grated
- 8 Bacon optional, 10 rashers of streaky or back bacon, fried and drained on paper towel
Instructions
- To make the dressing combine all the ingredients except the water to a bowl of a small food processor and blitz until you have a thick creamy sauce. Adjust the seasoning and add a tablespoon or 2 of water to thin it down slightly. Decant into a serving bowl.
- Pan fry or grill your strips of chicken until golden brown or shred the meat off a rotisserie chicken.
- Fry the bacon until crispy and then chop into small pieces.
- Cut the larger outer leaves off the cos lettuce and wash and dry these if necessary. Place on a serving platter.
- Arrange the chicken, Caesars dressing, bacon bits and lettuce leaves on a platter or assemble each lettuce wrap.
- Add all the elements to the lettuce as desired and tuck in.
Cup of Yum
Notes
- Use store-bought rotisserie chicken to save on time.