Chicken Cobb Wrap Recipe

Cook bacon until crisp: in a skillet over medium heat cook bacon slices 6–8 minutes, turning occasionally, until crisp. Drain on paper towels and chop into bite-size pieces. (Alternatively use store-bought cooked bacon.)

Hard-boil eggs: place eggs in a saucepan, cover with cold water by 1 inch. Bring to a boil, cover, remove from heat and let sit 10 minutes. Transfer to ice bath, peel and slice.

Prepare chicken: if not already cooked, poach or pan-sear 2 boneless skinless chicken breasts (about 12–14 oz raw total). To poach: simmer in salted water or broth 12–15 minutes until internal temp 165°F (74°C). Let rest 5 minutes, then slice or shred to measure 2 cups.

Wash and shred romaine, dice and seed tomatoes, thinly slice red onion, and slice avocado just before assembly to prevent browning.

Combine mayonnaise, sour cream, white wine vinegar, Dijon, lemon juice, garlic powder, onion powder, Worcestershire sauce, salt and black pepper in a bowl. Whisk until smooth.

If dressing is too thick for spreading, whisk in up to 2 tablespoons water, 1 teaspoon at a time, until desired consistency is reached. Taste and adjust salt, pepper or lemon to preference.

Warm tortillas for pliability: stack tortillas and microwave 20–30 seconds covered with a damp paper towel, or warm 30 seconds per side in a dry skillet over medium heat.

Layering

Lay one warm tortilla flat. Spread about 2 tablespoons of Cobb dressing in a thin layer down the center lengthwise, leaving 1–1.5 inches clear at both ends.

Add 1/2 cup shredded romaine as the first layer over the dressing to create a moisture barrier.

Top with about 1/2 cup cooked chicken, 1 sliced hard-boiled egg (or equivalent), 1.5 strips chopped bacon (about 1.5 slices worth), 1/4 cup diced tomato, a few slices of avocado, 1/4 cup crumbled blue cheese, and a few thin rings of red onion. Repeat on each wrap using remaining fillings.

Drizzle an additional 1/2 tablespoon dressing over the fillings if desired (do not overfill). Sprinkle a pinch of chopped parsley and a few drops of hot sauce if using.

Fold the sides of the tortilla inward (~1/2 inch), then tightly roll from the bottom up to encase filling. Place seam-side down on a cutting board.

Optional: For a warm, sealed wrap, toast seam-side down in a preheated skillet over medium heat for 1–2 minutes per side until lightly golden and warmed through. Press gently with a spatula while toasting.

Cut each wrap in half on the diagonal and serve immediately.

Assemble without avocado for make-ahead storage. Store components separately in airtight containers in the refrigerator: cooked chicken (3–4 days), dressing (up to 1 week), bacon (3–4 days), cut vegetables (2–3 days).

If assembled ahead, wrap tightly in plastic wrap and keep refrigerated up to 24 hours. Add avocado slices just before serving to prevent browning.