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Rotisserie Chicken Ranch Lettuce Wraps
with carrot sticks

Active: 30 Total: 30
Using rotisserie chicken and a quick creamy homemade tahini ranch dressing, these lettuce wraps are about the easiest way we can think of to round out the week. This recipe was last featured in 2019.
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.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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
Rotisserie Chicken Ranch Lettuce Wraps:
  • 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
Carrot Sticks:
  • Carrots - 8 oz , sliced into sticks

Nutrition Facts

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Prep

  1. 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)
  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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Make

  1. Combine chicken, cucumbers, and pecans 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!

Nutrition Facts

Amount Per Serving
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Increase your nutrition smarts


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