California Cobb Wrap Plate
California quick-lunch tradition reading the classic Cobb salad reframed as a wrap with grilled chicken breast, crisp bacon, hard-boiled egg, blue cheese, avocado, and tomato rolled into a spinach tortilla with a red wine vinaigrette for the Brown Derby weekday handheld lunch.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice each chicken breast horizontally into 2 thin cutlets. Halve avocados, remove stones, slice. Dice tomatoes. Shred lettuce. Crumble blue cheese. Whisk together 4 tbsp extra-virgin olive oil, 2 tbsp red wine vinegar, 2 tsp Dijon mustard, 1 tsp oregano, and 0.5 tsp salt for vinaigrette.
Sear
Lay bacon in a large skillet over medium, 5 minutes total, turning every 90 seconds, until crisp and deep mahogany. Lift to a paper towel.
Boil
Bring a medium pot of water to a boil over high, about 3 minutes. Lower both eggs in gently, cook 7 minutes for jammy yolks. Plunge into ice water, peel, slice. While eggs cook, season chicken cutlets with 0.5 tsp garlic powder, 0.5 tsp salt, 0.5 tsp pepper. Rub with 2 tbsp neutral oil.
Sear
Heat the bacon skillet over medium-high, 1 minute. Working in batches if needed, sear chicken 3 minutes per side until cooked through. Slice across the grain.
Plate
Lay each spinach tortilla flat. Layer lettuce, chicken, bacon, egg, blue cheese, avocado, tomato in rows down center of each. Drizzle vinaigrette generously across. Fold sides in, roll tightly, halve diagonally.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.