Ingredients
The following ingredients have 4 Servings
- 1 lb chicken tenders (grilled or seared and then sliced into 1/2 inch thick slices)
- 8 Romaine Heart leaves (washed and patted dry)
- 8 small cherry tomatoes (sliced in half)
- 2 hard-boiled eggs (sliced into quarters (see note))
- 4 tbsp shredded Parmesan cheese
- 1 tbsp olive oil
- 1/2 cup plain fat free Greek yogurt
- 5 tbsp fresh lemon juice
- 1 tbsp dijon mustard
- 1 cloves garlic (thinly sliced)
- 1 tbsp anchovy paste
- 1/2 tsp Worcestershire sauce
- 3 tbsp grated Parmesan cheese
- pinch of black pepper
Instruction
- To make the dressing, add all dressing ingredients into a blender and blend until smooth. Pour into small containers to bring with your meal prep and store sauce in fridge.
- To assemble your lettuce wraps, fold back the sides of each of the leaves so they are not as wide and can more easily fit into your meal prep containers. I was able to fit 2 leaves into each meal prep container. Add 2 oz of chicken slices on top of each leaf. Add 4 tomato slices, 1 egg slice and 1/2 tbsp parmesan cheese to each leaf. Seal containers and store in fridge. When ready to eat, drizzle top of leaves with dressing and pick up and eat taco-style.