Caesar butterhead lettuce wraps
Serves 4 as a light lunch
Easy
Prep:
No cook
Make a great get-ahead lunch. The chicken filling can be made up to three days in advance, then just fill the lettuce leaves when you’re ready to eat
Skip to ingredients
Units:
- 2 cooked chicken breastsshredded or cut into small pieces
- 1 small ciabatta roll (about 80g)cut into 2cm cubes
- extra virgin olive oilfor drizzling
- 2 butterhead or round, loose-leaf lettuces
For the dressing
- 6 tbsp mayonnaise
- 4 tbsp natural yogurt
- 1 tsp Dijon mustard
- 1/2 lemonjuiced
- 1 small garlic clovecrushed
- 2 anchovy filletsfinely chopped
- 50g parmesancoarsely grated
Nutrition: Per serving
- kcal413
- fat25g
- saturates5g
- carbs15g
- sugars5g
- fibre2g
- protein30g
- salt1.03g
Method
step 1
For the dressing, combine the mayonnaise, yogurt, mustard, lemon juice, garlic, anchovies, most of the parmesan and a good grinding of black pepper in a bowl. Season with salt.
step 2
Toss the shredded chicken with the dressing, then chill until ready to serve.
step 3
Heat the oven to 200C/180C fan/gas 4, or the air fryer to 200C. Toss the ciabatta cubes with a drizzle of oil and bake for 8 mins in the oven or 5 mins in the air fryer, tossing halfway through, until golden and crisp. Stir about half the croutons through the chicken mixture.
step 4
Remove the large- and medium-sized leaves from the lettuces, snapping each one off at the base, and arrange on a platter (keep the tender hearts of lettuces to use in another recipe) – you’ll need about 16 leaves in total.
step 5
Spoon the chicken mixture into the centre of the lettuce leaf cups, then scatter over the remaining croutons and parmesan. Season with black pepper and drizzle over some oil. Serve immediately (the longer you wait, the more the lettuce leaves will wilt).
