Shelly's Recipe

COBB SALAD WRAPS

Category: Sandwiches

Marinade
1/3 cup oil
1/3 cup white wine vinegar
1 clove garlic, nely minced
1 tsp salt
1 tsp pepper
1 tsp Dijon mustard

Grilled Chicken
2 boneless, skinless chicken breasts
Salt and Pepper

4 (8 inch) flour tortillas
1 3-oz pkg cream cheese, room temperature
2 tbsp mayonnaise
1 cup blue cheese crumbles
4 leaves leaf lettuce
8 slices bacon, cooked until crisp
4 thin slices tomato, cut in half
1 avocado, thinly sliced
4 tsp Italian dressing

In a shallow dish, whisk together oil, vinegar, garlic, 1 tsp salt, 1/2 tsp pepper and Dijon mustard. Add chicken and marinate, refrigerated, 30 minutes to overnight. Remove from marinade; discard marinade.

Heat grill. Grill chicken until cooked through. Remove from grill and let stand for 10 -15 minutes before slicing into thin slices. Set aside. Warm tortillas according to pkg directions.

In a small bowl, combine softened cream cheese, mayonnaise and blue cheese crumbles; spread over warmed tortillas. Top each tortilla with a lettuce leaf. On one side of the tortilla, place 2 slices bacon, 2 tomato slice halves and several slices of avocado. Top with grilled chicken slices and drizzle each tortilla with 1 tsp Italian dressing. Roll up tortilla tightly, starting with the side that has chicken and toppings on it. Serve. Makes 4 wraps