Rotisserie Chicken Ranch Lettuce Wraps
with carrot sticks
Smarts: If you like your salads with extra dressing (or just want some more to serve with carrots for dipping on the side), this ranch dressing is a great one to double.
Ingredients
- 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
- Rotisserie chicken - 1/2, shredded
- Lettuce, romaine - 12 leaves (sub Boston leaf, bibb, or iceberg)
- Cucumbers - 10 oz, diced
- Pecans, halves or pieces - 1/4 cup
- Carrots - 8 oz, sliced into sticks
Nutrition Facts
Prep
- Rotisserie chicken - (Skip if meat was already shredded.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
- Carrots - Slice carrots into sticks for dipping. (Can be done up to 5 days ahead)
- 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)
- Lettuce / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)
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Make
- Combine chicken, cucumbers, and pecans with enough tahini ranch dressing to coat it (reserve any remaining dressing). Season with some salt and pepper.
- Divide chicken salad between lettuce leaves. Serve carrot sticks with remaining ranch for dipping. Enjoy!
Nutrition Facts
Reviews
Ratings
24 reviews
Meal prep this weekend meant this was quick and easy. And a nice, healthy twist on egg salad. Added extra sliced veggies and a salad on the side because I was nervous it wouldn't be enough.
0 HelpfulI never knew that I could love egg salad. Like it? Sure. But this dressing and the crisp lettuce and cucumbers made it much more interesting to me. My sometimes egg-cautious kid also gobbled his up gleefully.
0 HelpfulNot a fan of homemade ranch in general but really happy with this! Balsamic vinegar turned it an unfortunate color.
0 HelpfulLike others have said, this came together quickly and was perfect for a Friday night, when we’re all tired! For the ranch dressing, I was generous with the cilantro and chives (prob about 1T of each for a 3 person serving size) and had a good result. I don’t love bottled ranch and this fresh ranch made me think that this is how ranch should taste! Forgot to add the sugar, but didn’t feel it was needed. I grilled chicken and chopped it up - rather than shred rotisserie chicken. I actually had leftover cilantro sauce from the recent Peruvian chicken that I used as a marinade. After reading the reviews, I added some sliced grape tomatoes and diced red onion to the wrap filling. Also used extra sharp cheddar cheese and cut it in small cubes rather than shred it. I gave all the ingredients to my toddler without sauce in a deconstructed version, with the ranch for him to dip on the side. He didn’t go for the ranch but was also tired and grumpy when we were eating.
0 Helpful