Chicken · 20 min
Chicken Caesar Lettuce Wraps with Parmesan & Toasted Bread Crumbs
- 20 min
- 2–6 servings
- 621 kcal / serving
A crisp lettuce wrap with a creamy chicken salad, brightened by celery and peppers, and finished with Parmesan and toasted breadcrumbs for a crunchy top. It comes together quickly, making a satisfying weeknight lunch or light dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 headbutter (Boston) lettuce
- 30 mlCaesar dressing
- 1 stickcelery
- 1green bell pepper
- ¼ cupParmesan cheese, shredded
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
- green bell peppers
From the pantry: black pepper, garlic powder, mayonnaise, panko bread crumbs, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 headbutter (Boston) lettuce
- 1 stickcelery
- 1green bell pepper
- green bell peppers
Meat & seafood
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
Dairy, eggs & chilled
- ¼ cupParmesan cheese, shredded
Sauces, oils & condiments
- 30 mlCaesar dressing
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| butter (Boston) lettuce | 1 head | 2 heads | 3 heads |
| Caesar dressing | 30 ml | ¼ cup | 80 ml |
| celery | 1 stick | 2 sticks | 3 sticks |
| green bell pepper | 1 | 2 | 3 |
| Parmesan cheese, shredded | ¼ cup | ½ cup | ⅔ cup |
| rotisserie chicken, white and dark meat | ½ (30 oz) whole chicken | 1 (30 oz) whole chicken | 1 ½ (30 oz) whole chickens |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Whisk together mayonnaise, Caesar dressing, and spices in a medium bowl until smooth.
- Wash and dry the celery and bell pepper before prepping the vegetables.
- Dice the celery and add it to the dressing mixture.
- Peel, seed, and dice the bell pepper, then fold it into the bowl with the other ingredients.
- Remove meat from the rotisserie chicken and chop into small pieces, adding them to the bowl.
- Stir in the Parmesan cheese until the chicken is well coated and the salad is evenly mixed; set aside.
- Warm a skillet over medium-high heat. Add the bread crumbs and toast, stirring often, until they’re golden brown, about 3–4 minutes, then transfer to a small bowl and season with garlic powder and salt to taste.
- Separate the lettuce leaves, creating stacks of two leaves per wrap. Fill each stack with the chicken salad, then top with toasted crumbs and an extra sprinkle of Parmesan before serving.
Two tips
- Prep ahead by chopping celery and peppers; store covered in the fridge to speed assembly.
- For serving, keep extra Parmesan on the side and optionally add more crumbs for extra crunch at the table.
Nutrition per serving
- Calories
- 621 kcal
- Protein
- 44 g
- Carbs
- 13 g
- Fat
- 44 g
- Fiber
- 3 g
- Sodium
- 1017 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.