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

INGREDIENTS:

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

DIRECTIONS:

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.