Cobb Salad Wraps

Looking for a cheesy dinner? Then check out these tortillas layered with chicken, veggies and spinach - ready in 25 minutes. MORE+ LESS-

By Pillsbury Kitchens

February 8, 2011

cups cubed cooked chicken

1/2

cup green onion pieces (1/2 inch)

medium tomato, coarsely chopped

medium avocado, peeled, pitted and coarsely chopped

hard-cooked eggs, coarsely chopped

1/4

cup red wine vinegar

tablespoons olive oil

teaspoon sugar

1/4

teaspoon salt

1/4

teaspoon pepper

teaspoons Dijon mustard

(10-inch) flour tortillas

1 1/2

cups coarsely shredded fresh spinach

oz. blue cheese, crumbled (1 cup)

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1

In medium bowl, combine chicken, onion pieces, tomato, avocado and eggs; toss gently to mix.
2

In small bowl, combine vinegar, oil, sugar, salt, pepper and mustard; mix well. Add to chicken mixture; toss to coat.
3

Spoon chicken mixture evenly down center of each tortilla. Top each with spinach and cheese. Fold up bottom edge of each tortilla; fold in sides.

Cobb salad originated at the Brown Derby Restaurant in Hollywood. In the classic recipe, chicken, hard-cooked egg, tomato, avocado and watercress are chopped and dressed with blue cheese vinaigrette. Spinach takes the place of watercress in our salad-wrap version.
Save time by purchasing hard-cooked eggs, available in our supermarket deli or dairy case.
To hard-cook eggs, place them in a small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Drain immediately; run cold water over the eggs to stop the cooking process.