Chicken Caesar Romaine Lettuce Wraps

Betsey Mikulec / Special to The Detroit News

  

  Adapted from “Cooking ‘Round the Clock: Rachael Ray’s 30-Minute Meals” by Rachael Ray (Lake Isle Press, $16.95).

  

  2 hearts romaine lettuce

  1 rotisserie chicken

  4 heaping tablespoons reduced-fat mayonnaise

  1 clove garlic, crushed

  Grated zest and juice of 1 lemon

  1/2 cup Parmesan cheese

  2 teaspoons Worcestershire sauce

  1 teaspoon black pepper

  3 tablespoons extra-virgin olive oil

  

  Wash hands. Cut bottoms off the romaine and separate the leaves. Wash the lettuce. Let lettuce dry while you prepare rest of the recipe. Remove chicken meat from the chicken and slice it at an angle. Arrange on a plate.

  Place the mayonnaise, garlic, lemon zest, lemon juice, cheese, Worcestershire and pepper in a food processor or blender and turn it on; stream in the olive oil. When the dressing is combined, remove it with a spatula to a bowl.

  Place lettuce on a serving platter. Place lettuce, chicken and dressing on the table and let everyone build their own wraps. To assemble, spread dressing onto a lettuce leaf. Fill leaf with sliced chicken, like a lettuce taco, and eat.

  Yields 4 servings.

  Per serving: 372 calories; 23 g fat (5 g saturated fat; 56 percent calories from fat); 5 g carbohydrate; 408 mg sodium; 35 g protein; 1 g fiber.

  Betsey Mikulec is a registered dietitian in Lake Orion. You can reach her at bmikulec@comcast.net.m