As promised, here is the first recipe to use with the greek yogurt caesar dressing. It’s so easy to throw together, and it’s’ also delicious. Make the greek yogurt caesar dressing for salads some night, then use the leftover dressing for these lettuce wraps a couple of nights later.
I also make my own toasted croissant croutons, and toss them on top of these lettuce wraps. Croissant croutons are super light, airy, crispy, and a great complement to the shredded chicken and creamy caesar dressing.
If you can, use a microplane to grate a big chunk of Parmesan Reggiano into soft, pillowy layers of cheese directly onto the chicken and caesar dressing, then add some chopped green onion for a little bite. Some freshly cracked black pepper also seals the deal. 🙂 If you don’t have a microplane, just use the finest cheese grater you’ve got. It’s going to be delicious either way!
Alternative proteins to throw into these lettuce wraps could be cooked salmon, cooked chicken thighs, or even steak. Each of these proteins can hold up to the strong Caesar flavor, and would make an awesome last minute dinner when you’ve got a lot going on.
IF you’re making these shredded chicken caesar lettuce wraps for dinner, and you feel like a little wine, I’ve also got recommendations for you. I’m using the same wine pairings that I used for my greek yogurt caesar dressing post, as the chicken and croutons still allow those wines to fit perfectly here.
time for wine
:: Rosé. (USA / France) >> As if we need more reasons to drink copious amounts of rosé. The rosé you want to pair with Caesar needs to have a dry minerality to it. Why? The savory taste of Caesar dressing, specifically with the anchovy and parmesan, need some structure to balance it out. Rosé offers some fun, fruit-forward notes when you first take a sip, then lead into that mineral finish at the end. It’s an awesome choice for Caesar and shredded chicken alike.
:: Sauvignon Blanc. (Chile / USA) >> Sauvignon Blanc that is fermented in stainless steel typically has an acidic expression that is perfect to pair with creamy Caesar dressing. I have the “USA” noted here, because most American styles of Sauvignon Blanc differ greatly from those that are produced in New Zealand (which are arguably the most popular region that produces these wines at the moment.) Sauvignon Blanc that is from the U.S. tend to have less of those strong, extremely tart grapefruit notes. And while I do love me some NZ Sauv Blanc, this dressing needs something a little tamer to complement it, rather than compete with it. Look for bottles from Chile to start; they’re extremely affordable, and while they may not rock your world, they will be easy on the wallet and fit in nicely with the caesar dressing here. Or if you’re wanting something from the US, lean towards something from Columbia Valley.
:: Sancerre. (France) >> Sancerre is Sauvignon Blanc, but from the Sancerre appellation of France. Nestled in the Loire Valley, it offers acidity that (again) cuts through the creaminess of Caesar salad. If you’ve been a Sauvignon Blanc drinker for a long time, yet you’ve never checked out Sancerre, do it. Just know that it’s got a bit more finesse than the New Zealand style, so don’t try to compare the two. Sancerre is super easy to pair with so many different foods, so grab a bottle and put it up against an array of appetizers at your next get together. 🙂
chicken caesar lettuce wraps
- Layer two leaves on top of each other to make each lettuce wrap; making a total of six wraps.
- Add 1/3 cup rotisserie chicken to each wrap, then top each wrap with one to two tablespoons of greek yogurt caesar dressing.
- Sprinkle one tablespoon of finely grated parmesan onto the chicken and caesar. Divide the toasted croissant croutons amongst the wraps, then top each of them with freshly cracked black pepper and chopped green onion to fit your taste.
- Serve immediately and enjoy.