Cobb Salad Wrap Sandwich Food

COBB SALAD WRAP SANDWICHES

Steps:

• Spread dressing over tortillas to within 1/2 in. of edges. Layer with the remaining ingredients. Roll up tortillas.

COBB SALAD CLUB SANDWICH

Steps:

• Spread butter over 1 side of each bread slice. Place 1 slice cheese on each unbuttered side of bread. Toast bread slices, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 4-5 minutes., Layer 1 toast with lettuce, tomato, turkey and avocado. Top with another toast and spread with blue cheese spread. Top with chicken, ham, bacon and egg. Top with remaining toast, cheese side down. Cut sandwich in half, secure with toothpicks and serve.

COBB SALAD SANDWICHES

Steps:

• In a small bowl, combine the mayonnaise, horseradish and basil; spread over cut side of croissant bottoms. Layer with lettuce, tomato, bacon, ham and eggs; replace tops.

COBB SALAD WRAPS

Steps:

• In a small bowl, combine chicken, avocado, bacon, celery, onion, olives and cheese. In another small bowl, combine lemon juice, honey, mustard, garlic, dill weed, salt and pepper. Whisk in oil. Pour over the chicken mixture; toss to coat. , Place romaine on each tortilla; top with 2/3 cup chicken mixture. Sprinkle with tomato; roll up.

CORN ON THE COBB SALAD WRAP WITH GRILLED ONION BLUE CHEESE DRESSING

Steps:

• Preheat a grill or grill pan.
• Season chicken breasts on both sides with salt and pepper and drizzle with olive oil. Grill for about 4 to 5 minutes on each side or until cooked through. Set aside to rest for 2 minutes and then cut into bite-size pieces.
• In a skillet, cook the prosciutto over moderate heat until it is crisp; transfer with a slotted spoon to paper towels to drain. Break into bite-size pieces.
• Halve, pit, peel and cut the avocado into 1/2-inch pieces.
• In a large salad bowl, toss together the romaine, corn, and watercress. Add the chicken, prosciutto, tomatoes, egg yolks and whites, and avocado.
• Pour Grilled Onion Blue Cheese Dressing over salad and toss well. Divide over tortillas and fold or roll up to make a sandwich wrap.
• Preheat a grill or grill pan. Onions can be grilled utilizing a stove top grill pan or outside grill.
• Remove outer skin of the onion. Cut into 1/2-inch thick circles. Place in bowl and season with extra-virgin olive oil, salt, and pepper, to taste. Transfer onion to grill or grill pan and cook over medium-high heat until they have a transparent, caramelized color, about 5 to 7 minutes. Remove from heat and allow to cool, then cut into medium dice.
• In mixing bowl, combine mayonnaise, sour cream, buttermilk, hot sauce, and Worcestershire until well blended. Add blue cheese and mix well to incorporate throughout dressing. Fold in diced grilled onions. Check for seasoning. Refrigerate until ready to use.

COBB SALAD SUB

Steps:

• Cut loaf of bread in half lengthwise; hollow out top and bottom, leaving a 3/4-in. shell (discard removed bread or save for another use). Brush vinaigrette over bread halves. Layer spinach, ham, eggs, bacon, cheese and tomatoes on bread bottom. Replace top. Cut loaf in half lengthwise from top to bottom; cut crosswise 5 times to make 12 pieces.

COBB SALAD WRAP

Steps:

• In a skillet over medium heat, cook bacon until crispy.
• Remove and place on paper towel-lined surface to drain.
• Chop bacon.
• Heat wraps until pliable and layer wrap with lettuce mix and vegetables.
• Sprinkle lettuce mix and vegetables with chicken, cheese, bacon, and any optional ingredients and drizzle with dressing.
• Fold in sides of wrap, then fold forward to seal.

COBB SALAD WRAP SANDWICH

Steps:

• Combine chicken, tomato and avocado in medium bowl and gently mix. Add salad dressing and greens and stir to coat. Spread chicken mixture onto each tortilla, sprinkle with bacon, and roll up.
• Cut filled sandwiches in half and serve immediately.

COBB SALAD SANDWICH

Steps:

• In a small bowl, whisk together blue cheese, sour cream, mayonnaise, and buttermilk until smooth. Season with salt and pepper.
• Lightly toast bread. Divide avocado among 4 slices, along with bacon, tomato, and chicken. Top with eggs, and drizzle with blue cheese dressing. Sandwich with remaining slices.

COBB SALAD WRAPS

Steps:

• In medium bowl, toss chicken, lettuce and dressing to coat. Stir in tomato, bacon and egg.
• Place tortillas on large microwavable plate; cover with microwavable plastic wrap. Microwave on High 15 to 30 seconds to soften.
• Spoon chicken mixture down center of each tortilla to within 1 inch of edges. Top with avocado slices. Fold opposite sides of tortilla up toward center about 1 inch over filling (sides will not meet in center); roll up tortilla, beginning at 1 open end. Cut diagonally in half. Secure with toothpick, if necessary. Serve immediately.