Chicken Caesar Salad Wraps
printed from melskitchencafe.com
*Note: If rotisserie chickens aren't your thing, go ahead and sub 3 cups of cooked, shredded chicken for the rotisserie.
*Makes 4 wraps
1/4 cup light or regular mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons fresh lemon juice (from about 1 large lemon)
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 garlic clove, finely minced
1/4 cup olive oil
1 (2 1/2 pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-sized pieces (about 3 cups)
1 romaine lettuce heart (about 6 ounces), torn into bite-sized pieces
4 (10-inch) whole-grain tortillas or wraps
In a small bowl, whisk together the mayo, Parmesan cheese, lemon juice, Worcestershire sauce, mustard and garlic. Whisk in the olive oil slowly until thoroughly incorporated.
In a large bowl, toss the chicken and lettuce with the dressing. Divide the chicken/lettuce mixture evenly among the tortillas or wraps. Roll and secure with a toothpick, if desired. Serve.