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Nutrition Facts

Instructions

• STEP 1

  Place mayo, dressing, and spices in a medium bowl. Stir to combine.

  • ¼ cup mayonnaise
  • 2 tbsp Caesar dressing
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 2

  Wash and dry the fresh produce.

  • 1 stick celery
  • 1 green bell pepper
  • 1 head butter (Boston) lettuce

• STEP 3

  Trim and small dice celery. Add to the bowl with the dressing.

• STEP 4

  Trim, seed, and small dice bell pepper. Add to the bowl.

• STEP 5

  Place chicken on the cutting board and, using your hands, remove meat from the skin and bones. Chop chicken into small pieces and add to the bowl.

  • ½ (30 oz) whole chicken rotisserie chicken, white and dark meat

• STEP 6

  Add Parmesan to the bowl and stir to combine the chicken salad; set aside.

  • ⅛ cup Parmesan cheese, shredded

• STEP 7

  Preheat a skillet over medium-high heat.

• STEP 8

  Once the skillet is hot, add bread crumbs and toast, stirring frequently, until golden brown, 3-4 minutes. Transfer toasted bread crumbs to a small bowl, then add additional garlic powder and salt; stir to combine.

  • ¼ cup panko bread crumbs
  • ¼ tsp garlic powder
  • ⅛ tsp salt

• STEP 9

  Separate the lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates; fill with chicken salad, then top with bread crumbs and additional Parmesan. Enjoy!

  • ⅛ cup Parmesan cheese, shredded