Cobb Salad Wraps
2 C. cubed, cooked
1/3 C. green onion pieces (1/2 inch)
1 medium tomato, coarsely chopped
1 medium avocado, peeled, pitted and coarsely chopped
2 hard cooked eggs, coarsely chopped
1/4 C. red wine vinegar
2 T. olive oil
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. Dijon mustard
6 (10 inch) flour tortillas
1 1/2 C. coarsely shredded fresh spinach
1 C. crumbled blue cheese
In a medium bowl, combine chicken, onion pieces, tomato, avocado, and eggs; toss
gently to mix.
In a small bowl, combine vinegar, oil, sugar, salt, pepper and mustard; mix
well. Add to the chicken mixture and toss to coat.
Spoon chicken mixture evenly down the center of each tortilla. Top each with
spinach and cheese. Fold up bottom edge of each tortilla, fold in sides.
Note: sliced cooked turkey can be used in place of the chicken in this salad.