Recipe Background
When Robert Cobb of the Brown Derby Restaurant in Los Angeles, CA was creating a late-night snack for a friend back in 1937, we bet he never dreamed of what his whatever-is-in-the-fridge creation would grow up to be! These all-American Cobb Salad Wraps are a piece of history that will soon be a go-to daytime (or nighttime) treasure. Packed with crunchy, fresh greens, meaty chicken, and savory bacon, and all covered in just the right amount of tangy vinaigrette, this dish creates perfection in wrapped form that you will never regret! So, when you need a little lift to your lunchtime salad norm, make Cobb Salad Wraps for a little more umph! Thanks, Robert, for getting the Cobb on a roll (or a wrap, we should say)!
When Robert Cobb of the Brown Derby Restaurant in Los Angeles, CA was creating a late-night snack for a friend back in 1937, we bet he never dreamed of what his whatever-is-in-the-fridge creation would grow up to be! These all-American Cobb Salad Wraps are a piece of history that will soon be a go-to daytime (or nighttime) treasure. Packed with crunchy, fresh greens, meaty chicken, and savory bacon, and all covered in just the right amount of tangy vinaigrette, this dish creates perfection in wrapped form that you will never regret! So, when you need a little lift to your lunchtime salad norm, make Cobb Salad Wraps for a little more umph! Thanks, Robert, for getting the Cobb on a roll (or a wrap, we should say)!
Ingredients
- 2 cups chicken breast cooked, cubed
- 1/2 cup avocado chopped
- 4 bacon strips cooked and crumbled
- 1 celery rib thinly sliced
- 1 green onion sliced
- 2 tablespoons ripe olives chopped
- 2 tablespoons blue cheese crumbled
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 1/2 teaspoons Dijon mustard
- 1 clove garlic minced
- 1/4 teaspoon dillweed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 4 romaine leaves torn
- 4 (8-inch) whole-wheat tortillas warmed
- 1 medium tomato chopped
Directions
- In a large bowl, combine the chicken, the avocado, the bacon, the celery, the onion, the olives, and the blue cheese and mix well.
- In a small bowl, combine the lemon juice, the honey, the Dijon mustard, the garlic, the dillweed, the salt, and the pepper and mix well.
- Whisk the olive oil into the dressing mixture.
- Pour the dressing mixture over the chicken mixture and toss well to coat.
- On a flat surface or cutting board, lay the tortillas out and top them with the romaine leaves.
- Evenly spread 2/3 cup of the chicken mixture over the leaves and sprinkle with the tomatoes.
- Tightly roll the wraps and use a sharp knife to slice them in half or leave them whole.
- Plate and serve.
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