All the flavour of Caesar salad with 38g protein and almost no carbs. A lunch you can eat with your hands.
Season diced chicken with paprika, garlic powder, salt, and pepper.
Heat olive oil in a pan over medium-high heat. Cook chicken 6–8 minutes, tossing occasionally, until golden and cooked through (internal temp 74°C).
Set chicken aside to rest 2 minutes while you prep the wraps.
Lay lettuce leaves on a board. They serve as your wraps.
Add chicken pieces to each leaf, drizzle with Caesar dressing, and top with parmesan.
Add anchovies or capers if you enjoy them. Serve immediately — lettuce goes limp if left.
Batch-cook the chicken in advance. Keeps refrigerated for 3 days, so prep on Sunday for weekday lunches.
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