This is my low-carb, fridge-is-bare answer to the night when everyone wants something hot, cheesy, and dunkable but you don’t have the energy for a full production. I started making these chicken Caesar Parmesan lettuce “sandwiches” after a Sunday rotisserie chicken dinner, when all that was left in the fridge was a half-picked bird, a jar of Caesar, some Parmesan, and a tired head of romaine. Instead of cold salad, we tuck the Caesar-dressed chicken into romaine leaves, blanket it with Parmesan, and bake until the cheese turns melty and golden. They come to the table in casserole dishes, straight from the oven, and you eat them with your hands and extra dressing for dipping—comfort food with all the Caesar flavors, minus the carbs of croutons or bread.
Serve these hot from the oven in the casserole dishes with a small bowl of extra Caesar dressing on the side for dunking. A simple side of sliced cucumbers or cherry tomatoes tossed with olive oil, salt, and pepper keeps the meal light. If you’re feeding heartier appetites but staying low-carb, add a pan of roasted broccoli or green beans. For those who aren’t counting carbs, a side of garlic bread or warm baguette rounds out the plate and lets everyone swipe up the extra cheesy bits from the bottom of the dish.
Low-Carb Chicken Caesar Parmesan Lettuce Sandwiches
Servings: 4
Ingredients
3 packed cups shredded rotisserie chicken, skin and bones removed
1/2 cup thick Caesar dressing, plus more for serving
1/2 cup finely grated Parmesan cheese, divided
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt, or to taste
8–10 large romaine lettuce leaves, washed and well dried
1 tablespoon olive oil or melted butter, for greasing the dishes
Optional: 1/4 teaspoon crushed red pepper flakes, for heat
Optional: 2 tablespoons shredded low-moisture mozzarella or provolone, for extra melt
Directions
Preheat your oven to 400°F (200°C). Lightly grease two small casserole dishes (about 8×8 inches or similar) with olive oil or melted butter. Set aside.
In a medium mixing bowl, combine the shredded rotisserie chicken, 1/3 cup of the Caesar dressing, 1/4 cup of the grated Parmesan, garlic powder, black pepper, and salt. If you like a little kick, add the crushed red pepper flakes. Stir until the chicken is evenly coated; the mixture should be moist but not soupy. If it looks dry, add another tablespoon of Caesar dressing.
Lay the romaine leaves flat on a cutting board. If the center rib is very thick, you can shave it down gently with a knife so the leaves fold more easily, but keep the leaves as intact “boats.”
Spoon a generous line of the chicken mixture down the center of each romaine leaf, dividing the filling evenly among 8–10 leaves. Fold the sides of each leaf loosely over the filling to create a long, open “sandwich” or roll, leaving the top slightly exposed so the cheese can melt into the chicken.
Arrange the filled romaine sandwiches snugly in the greased casserole dishes, seam-side down if you’ve rolled them at all. Pack them in so they help support each other and stay upright.
Drizzle or brush the tops lightly with the remaining 2–3 tablespoons of Caesar dressing. Sprinkle the remaining 1/4 cup grated Parmesan evenly over all the sandwiches. If using, scatter the shredded mozzarella or provolone over the top for extra melt and stretch.
