Ingredients:

For The Dressing:

1 cup of grass-fed sour cream (or dairy-free Kite Hill brand)

1 tsp dijon mustard

2 tsp white wine or apple cider vinegar

1/2 clove garlic, minced

1/3 cup extra virgin olive oil

5 anchovy filets (optional)

For the Filling:

8 oz turkey bacon

7 oz (200g) pre-cooked shredded chicken

1 head crisp lettuce

1/2 cucumber, cut into thin strips length ways 

Feta cheese or Dairy-free feta (optional)

Instructions:

Step 1: For the dressing: add all ingredients into blender / food processor and blend until smooth. Add a tablespoon of water to lighten the mixture.

Step 2: Preheat oven to 350F. Line a baking tray with baking paper and place bacon onto the baking paper. Bake for 15–20 minutes or until crispy. Alternatively, you can pan fry the bacon and cut into smaller chunks, if you like.

Step 3: In a medium bowl, combine the chicken with the Caesar dressing.

Step 4: Cover a large surface area with baking paper, then layer several lettuce leaves over the paper, leaving no gaps. Add the filling to the middle of the lettuce wraps starting with the chicken, then the bacon and lastly the cucumber and crumble feta (optional).

Step 5: Use the baking paper to roll up the wrap as tightly as you can. Tuck and fold the sides of the paper as you roll it up. Cut wraps in half and tie with a string.

Step 6: Enjoy!