CHICKEN COBB WRAP

Chicken Cobb Wrap image

Provided by Rinshinomori

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 -3 tablespoons white wine vinegar (Flay uses 3 T, but I like 2 T)
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
3 tablespoons extra virgin olive oil
1/4 lb blue cheese, sliced and crumbled or 1/4 lb feta cheese, crumbled
salt & freshly ground black pepper
3 cups thinly sliced romaine lettuce (about 1/2 to 3/4 inch)
8 slices bacon, cooked until crisp and coarsely chopped (can use turkey bacon)
2 cups coarsely shredded chicken, white and dark meat (from a store-bought rotisserie chicken,)
4 Sandwich wraps (white, whole wheat, tomato or spinach) or 4 flour tortillas, large

Steps:

Whisk together the vinegar, mayonnaise, dijon mustard and olive oil in a large bowl until combined.
2. Put the romaine, bacon, chicken and blue cheese in a large bowl and toss to combine. Add half of the dressing from the above and combine.
3. Heat the wraps in a dry sauté pan over low heat, or place on a plate, cover with a damp paper towel and microwave for 25 seconds to make more pliable. Place the wraps on a flat surface and spread some of the dressing in the middle surface. Divide the mixture among the wraps, fold like a burrito, slice in half diagonally and drizzle top with more dressing, if desired.

Nutrition Facts : Calories 434.3, Fat 41.4, SaturatedFat 13.9, Cholesterol 54, Sodium 870.4, Carbohydrate 4.2, Fiber 0.9, Sugar 1.1, Protein 12