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.