Name: Chicken Caesar Lettuce Wraps
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 500g chicken breast; 1 tbsp olive oil; 1 tsp salt; 1 tsp pepper; 2 - 3 slices wholegrain bread, cubed; 1 tbsp olive oil; 1/4 tsp salt; 1 head of iceberg lettuce (use 1-2 layers per wrap); 2 tbsp shaved parmesan cheese; 150g bacon, cooked and chopped; 1/4 cup red onion; 2 eggs, boiled; 3 egg yolks; 6 anchovies, finely chopped; 2 cloves garlic, minced; 1 medium lemon, juiced; 1/2 cup olive oil; 1/4 cup parmesan cheese, grated; 1.5 tsp ijon mustard; 1/2 tsp black pepper

Chicken Caesar Lettuce Wraps

Cooks in 20 minutes

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Chicken Caesar Salad Lettuce Wraps are a game-changer for anyone who wants to enjoy the bold, creamy flavours of a classic Caesar salad in a fresh, lighter way. Iceberg lettuce provides the perfect shell as it’s crisp and sturdy enough to hold all the delicious fillings. The homemade dressing, made with egg yolks, provides that rich, creamy texture without the mayo.

What goes in my Caesar Salad Lettuce Wrap

There are plenty of variations out there, but I make mine with:

grilled chicken
iceberg lettuce
crispy bacon
croutons
parmesan cheese
red onion
mayo free Caesar salad dressing

My mayo free Caesar salad dressing

This dressing is a lighter version, made with egg yolks instead of mayo. It’s creamy, tangy, and packed with flavour, giving you all the richness of a Caesar salad without the heaviness.

The secret ingredient? Anchovies. I know it might raise some eyebrows, but trust me—it’s what transforms the dressing from good to great! The anchovies add a savoury depth of flavour that takes the whole dish to the next level.

Chicken Caesar Lettuce Wraps

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Chicken:
500g chicken breast
1 tbsp olive oil
1 tsp salt
1 tsp pepper
Croutons:
2 – 3 slices wholegrain bread, cubed
1 tbsp olive oil
1/4 tsp salt
Lettuce wrap:
1 head of iceberg lettuce (use 1-2 layers per wrap)
2 tbsp shaved parmesan cheese
150g bacon, cooked and chopped
1/4 cup red onion
2 eggs, boiled
Dressing:
3 egg yolks
6 anchovies, finely chopped
2 cloves garlic, minced
1 medium lemon, juiced
1/2 cup olive oil
1/4 cup parmesan cheese, grated
1.5 tsp ijon mustard
1/2 tsp black pepper

Directions

Chicken:
Season the chicken with olive oil, salt, and pepper. Grill or pan-sear the chicken over medium heat for 6-8 minutes per side, or until fully cooked. Once done, let it rest for a few minutes before slicing it into strips.
Croutons:
Preheat the oven to 180°C. Cube the bread and toss it with olive oil and salt. Spread the cubes on a baking sheet in a single layer and bake for 10-12 minutes, or until golden and crispy. Set aside.
Lettuce:
Carefully separate the leaves from the iceberg lettuce, using 1-2 layers per wrap. Rinse and pat dry with a paper towel.
Prepare the bacon and eggs:
Cook the bacon until crispy, then chop it into small pieces. Boil the eggs to your desired doneness (about 8-10 minutes for hard boiled), peel, and chop into quarters.
Make the dressing:
In a bowl, whisk together the dressing ingredients. Slowly drizzle in the olive oil while whisking to create a smooth, creamy dressing. Stir in the chopped anchovies and black pepper.
Assemble the wraps:
Lay out the lettuce leaves and fill each with chicken, croutons, Parmesan, bacon, red onion, and boiled egg. Spoon the dressing generously over the filling in each wrap. Carefully roll up the lettuce wraps and serve immediately. Enjoy!