Start by carefully coring and washing the iceberg lettuce heads under cool running water. Pat them dry to ensure they remain crisp.

In a medium mixing bowl, combine the mayonnaise, olive oil, minced garlic, Worcestershire sauce, and Dijon mustard. Whisk together until smooth.

Lay a lettuce leaf flat and sprinkle a pinch of salt. Layer with half of the Parmesan cheese, shredded rotisserie chicken, and diced Roma tomato. Drizzle with the dressing and top with remaining Parmesan.

Fold the sides of the lettuce leaf inward and roll from the base up to enclose the ingredients. Optionally, wrap each in plastic wrap for better shape.