Chicken Cobb Wrap Recipe
- 3 tablespoons white wine vinegar
- 2 tablespoons Hellmann’s Lite mayonnaise
- 1 tablespoon Hellmann’s Dijonnaise
- 3 tablespoons extra virgin olive oil
- 1/4 pound blue cheese, sliced and crumbled
- Salt and freshly ground black pepper
- 3 cups thinly sliced romaine lettuce
- 8 slices turkey bacon, cooked until crisp and coarsely chopped
- 2 cups coarsely shredded chicken (from a store-bought rotisserie chicken,) white and dark meat
- 4 wraps (white, whole wheat, tomato or spinach)
- Whisk together the vinegar, mayonnaise, Dijonnaise and olive oil in a large bowl until combined.
- Put the romaine, bacon, chicken and blue cheese in a large bowl and toss to combine.
- Heat the wraps in a dry saute pan over low heat, or place on a plate, cover with a damp paper towel and microwave for 25 seconds to make more pliable. Place the wraps on a flat surface and spread some of the dressing over the surface. Divide the mixture among the wraps, fold like a burrito, slice in half and drizzle top with more dressing, if desired.
