Cobb Salad Wraps
A homemade dressing lightens up these refreshing tortilla wraps. The avocado, bacon, blue cheese and tomato deliver the flavors I enjoy most while keeping me on my healthy eating plan.
-Lynne Van Wagenen of Salt Lake City, Utah
Ingredients
- 2 cups cubed cooked chicken breast
- 1/2 cup chopped avocado
- 4 bacon strips, cooked and crumbled
- 1 celery rib, thinly sliced
- 1 green onion, sliced
- 2 tablespoons chopped ripe olives
- 2 tablespoons crumbled blue cheese
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1-1/2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon dill weed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 4 romaine leaves, torn
- 4 whole wheat tortillas (8 inches), warmed
- 1 medium tomato, chopped
Reviews
The whole family loves these! I make them with blue cheese for myself and feta for my husband, who is not a big fan of blue cheese.
Very yummy. Cobb salad is one of my favorites and turning it into a wrap is a great idea. I added more blue cheese, but that's just a personal preference.
I have probably made this recipe 5-6 times over the past year. My husband and I love love love it!!! We are both avacado lovers, and the mixture here of chicken bacon and avacado is just scrumptious! I don't care for blue cheese so I always substitute shredded cheddar for that! There are times I just CRAVE these!!! Muy delicioso!!!
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I have been making this recipe for about 5 months and we just love it. I have also passed it along to friends as well. I use the Sun Dried Tomato wraps and shredded Mexican blend cheese, plus I have tweeked the amounts of the ingredients to what we like.
This was good but the blue cheese was way overpowering. I would cut back on it next time. It was hard to enjoy all the other flavors.
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