Chicken Caeser Romaine Lettuce Wraps

From Rachel Ray’s Cooking Around the Clock Cookbook

Yield: 4 servings

2 hearts romaine lettuce
1 rotisserie chicken (cooked chicken at home)
4 heaping Tbsp. reduced-fat mayo
1 clove garlic, crushed
Grated zest and juice of 1 lemon
½ c. grated parmesan
2 Tbsp. Worcestershire sauce
1 tsp. freshly ground pepper
3 Tbsp. extra-virgin olive oil (OV00)

Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let lettuce dry while you prepare the rest of the menu.

Remove chicken meat from the bones. Slice the meat up on an angle. Arrange on a plate or in a plastic container for picknicking.
Place remaining ingredients, minus EVOO, in a food processor or blender and turn it on. Stream in EVOO through the center of the lid. When the dressing is combined, remove it with a spatula to a bowl or plastic container.

Place lettuce on a serving platter or pack in a large plastic bag or container to travel. Place containers out and let everyone build their own wraps. To assemble, spread dressing onto a lettuce leaf. Fill leaf with cold chicken, like a lettuce taco, and eat.