Cobb Salad Wraps
TAKES: 25 min. • MAKES: 2 servings
These wraps are easy for a summer night, and I don’t have to turn on my oven. It’s a perfect light meal for two.
¹₄ cup blue cheese salad dressing
2 spinach or whole wheat tortillas (8 in.)
1 cup shredded cooked chicken
1 cup spring mix salad greens
1 medium tomato, halved and sliced
4 cooked bacon strips
¹₂ medium ripe avocado, peeled and sliced
1 Tbsp. sliced ripe olives
1 Tbsp. crumbled blue cheese Spread dressing over tortillas to within 1/2 in. of edges. Layer with chicken and remaining ingredients. Roll up tortillas.
PER SERVING 610 cal., 37g fat (8g sat. fat), 91mg chol., 880mg sod., 36g carb. (3g sugars, 5g fiber), 33g pro.
TEST KITCHEN TIPS
• These wraps can also be made at night for lunch the next day.
• If the tortillas are brittle, warm them in the microwave for just a few seconds before assembling to make them more pliable and easier to handle.
—Bonnie Hawkins, Elkhorn, WI