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Rotisserie Chicken Ranch Lettuce Wraps
with carrot sticks

Active: 30 min Total: 30 min
The epitome of a quick weeknight meal, this fresh chicken salad is elevated with a homemade tahini ranch dressing. All of the elements can be prepped ahead for a meal that can come together super fast.
Smarts: Be sure to season the chicken salad mixture with salt and pepper before folding it into the wraps - the right amount of seasoning will give these the most flavor.


Rotisserie Chicken Ranch Lettuce Wraps:
  • Rotisserie chicken - 1/2 , shredded
  • Carrots - 8 oz , sliced into sticks for dipping
  • Lettuce - 12 leaves (like Boston leaf, bibb, or romaine)
  • Cucumbers - 10 oz , diced
Tahini Ranch Dressing:
  • Cilantro - 1 tsp , finely chopped
  • Chives (opt) - 1 tsp , finely chopped
  • Tahini - 3 Tbsp
  • Lemon juice - 2 Tbsp
  • Vinegar, white wine - 1 tsp
  • Oil, cooking - 2 Tbsp
  • Dill, dried - 1/4 tsp
  • Garlic powder - 1/4 tsp


  1. Rotisserie chicken - (Shred meat for Thursday at the same time.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
  2. Carrots - Slice carrots into sticks for dipping. (Can be done up to 5 days ahead)
  3. Make tahini ranch dressing - Finely chop cilantro and chives. Whisk together tahini and lemon juice. Add vinegar and oil one at a time while whisking. Stir cilantro, chives, dill, and garlic powder into dressing. Season with some salt and pepper. (Can be done up to 5 days ahead)
  4. Lettuce / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)

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  1. Combine chicken (reserve Thursday’s portion if you shredded it at the same time) and cucumbers with enough tahini ranch dressing to coat it (reserve any remaining dressing). Season with some salt and pepper.
  2. Divide chicken salad between lettuce leaves. Serve carrot sticks with remaining ranch for dipping. Enjoy!



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