Begin by removing the core from a head of iceberg lettuce and rinsing the leaves under cold water. Pat leaves dry and select the largest leaves.

In a blender, combine mayonnaise, olive oil, water, minced garlic, Worcestershire sauce, Dijon mustard, black pepper, kosher salt, and shaved Parmesan. Blend until smooth.

Lay a large lettuce leaf flat on parchment paper. Sprinkle with kosher salt, layer half of the shaved Parmesan, rotisserie chicken, and Roma tomato.

Generously drizzle the Caesar dressing over the fillings and top with remaining shaved Parmesan.

Carefully roll the lettuce leaf tightly around the fillings using parchment paper for support.

Slice the wrapped lettuce in half for easy handling and serve fresh.