Best Creamy Chicken Salad Wraps Recipes

CAESAR SALAD TO GO: SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING

Caesar Salad to Go: Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing image

This recipe requires no cooking and is served cold, so it makes a perfect low-carb on-the-go lunch, or a picnic for the park as well! Pack the dressing with an ice pack to keep it chilled out. If you think you don't like anchovies, try them in this dressing. They just taste salty and yummy!

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 romaine lettuce hearts
1 pound fully cooked jumbo shrimp (from the seafood counter)
1 rotisserie chicken (available in many markets)
4 heaping tablespoons reduced-fat mayonnaise
1 garlic clove, crushed
Zest and juice of 1 lemon
2 tablespoons anchovy paste (optional-but the salad tastes better with it in)
1/2 cup grated Parmigiano-Reggiano or Parmesan (a few handfuls)
2 teaspoons Worcestershire sauce (eyeball the amount)
1 teaspoon coarse black pepper (eyeball it)
3 tablespoons extra-virgin olive oil (EVOO) (pour to the count of 4

Steps:

Cut the bottoms off the romaine and cut the hearts in half lengthwise. Wash the lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
Remove the tails from the shrimp and place the shrimp in a bowl or, if this is a picnic meal, pack for travel.
To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors.
Slice the meat up on an angle. Arrange on a plate or in a plastic container.
Place the mayo, garlic, lemon zest and juice, anchovy paste, cheese, Worcestershire, and pepper in the blender and turn it on. Stream the EVOO into the dressing through the center of the lid. When the dressing is combined, use a rubber spatula to remove the thick dressing to a bowl or a plastic container.
Place the lettuce on a serving platter or pack in a large plastic bag or container to travel.
To assemble, spread some dressing onto a lettuce leaf. Fill the leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!

CREAMY CHICKEN SALAD WRAPS

Creamy Chicken Salad Wraps image

Got some chopped chicken? Mix it with a zesty blend of sour cream, vinaigrette and fresh cilantro to make these yummy chicken salad wraps.

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups chopped cooked chicken
1 stalk celery, finely chopped
1/2 cup frozen corn, thawed
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
2 Tbsp. chopped fresh cilantro
1/2 tsp. ground cumin
2 flour tortillas (10 inch)

Steps:

Combine chicken, celery and corn in medium bowl.
Whisk together remaining ingredients except tortillas until blended. Add to chicken mixture; mix lightly.
Spoon evenly onto half of each tortilla. Fold in opposite sides of each tortilla, then roll up burrito-style. Cut each wrap in half to serve.

Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g