Drizzle and Dip recipe

These healthier chicken wraps with green goddess Caesars dressing and bacon are so crunchy and delicious; I plan to put them on regular rotation. It’s a great low-carb recipe that is packed with flavour. Adapted from my favourite Caesars salad dressing recipe.

You can decide how much effort you want to put into the meal by grilling your own chicken strips or buying a store rotisserie bird. Both are equally as nice. I’ve used my favourite mayonnaise – Hellmann’s, which gives amazing creaminess as well as a delicious taste to this dressing.

You could opt for Hellman’s Light if you want to cut a few calories. This is a cupboard staple in my house and my lunches would be lost without it.

If you don’t have Hellmans, you can make your own copycat recipe.

A generous handful of basil leaves, which I know is not traditional, turns this Caesars dressing into a green goddess rendition and I have been making it for years. I’ve fine-tuned it to the perfect ratio of ingredients, and this is the sweet spot for me. If I’m using this dressing in a dish where I don’t add Parmesan cheese, I add it to the dressing too.

Simply pan fry chicken strips until golden brown or cut up a store-bought rotisserie chicken. Fry or oven-bake the bacon until crispy before draining it on kitchen paper to remove any excess fat (optional).

My Green goddess BLT pasta salad is one of the most delicious salad recipes I know.

Lettuce ‘tacos’ with grilled chipotle chicken and pineapple salsa is another healthy lettuce and chicken wrap idea.

The recipe makes about 1 cup of Caesars dressing

To make it lighter you could substitute the mayonnaise with yoghurt or part of it)

Ingredients

Dressing:

110 ml Hellmann’s original mayonnaise 1/3 cup + 2 Tbsp
1 Tbsp red wine vinegar
1 clove garlic crushed
6 anchovies in oil
1 Tbsp Worcestershire sauce
A handful of fresh basil leaves – about 20gms or 10 – 12 large leaves
1 Tbsp lemon juice
3 Tbsp olive oil
1 – 2 Tbsp water to thin the sauce down
Pinch of sea salt flakes and black pepper

Wraps

Baby romaine/cos lettuce leaves about 2 – 3 heads
400 grams chicken breast or thick skinless trips or meat from a store-bought rotisserie chicken
50- 60 gms Parmesan cheese grated
8 – 10 rashers of streaky or back bacon – fried and drained on paper towel optional

Instructions

To make the dressing combine all the ingredients except the water in a bowl of a small food processor and blitz until you have a thick creamy sauce. Adjust the seasoning and add a tablespoon or 2 of water to thin it down slightly. Decant into a serving bowl.
Pan fry or grill your strips of chicken until golden brown or shred the meat off a rotisserie chicken.
Fry the bacon until crispy and then chop into small pieces.
Cut the larger outer leaves off the cos lettuce and wash and dry these if necessary. Place on a serving platter.
Arrange the chicken, Caesars dressing, bacon bits and lettuce leaves on a platter or assemble each lettuce wrap.
Add all the elements to the lettuce as desired and tuck in.

Author: Sam Linsell

Disclaimer – this post is proudly sponsored by Hellmann’s