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Prep 25min
Total25min
Ingredients14
Servings6
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Ingredients
2
cups cubed cooked chicken
1/2
cup green onion pieces (1/2 inch)
1
medium tomato, coarsely chopped
1
medium avocado, peeled, pitted and coarsely chopped
2
hard-cooked eggs, coarsely chopped
1/4
cup red wine vinegar
2
tablespoons olive oil
1
teaspoon sugar
1/4
teaspoon salt
1/4
teaspoon pepper
2
teaspoons Dijon mustard
6
(10-inch) flour tortillas
1 1/2
cups coarsely shredded fresh spinach
4
oz. blue cheese, crumbled (1 cup)
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Steps
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.
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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.
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