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Volume III
May 11, 2013

Weekly Home / Recipe Center

Chicken Cobb Wrap

Servings 4

2 3 tablespoons 2 -3 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 pound 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 turky 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

1. 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.


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