Cobb Salad Wraps

Cobb salad wraps were my lifesaver during a hectic week when I wanted something satisfying and fresh but couldn’t bring myself to prep a full meal and I had some leftover grilled chicken and hard-boiled eggs in the fridge so I thought why not wrap it all up and that quick decision turned into a total lunchtime favorite.

Now I make these wraps on repeat especially when I’m craving bold flavors without much fuss and I love how each bite has creamy avocado tangy blue cheese crisp lettuce and that salty crunch from bacon all tucked into a soft tortilla that’s ready to go anywhere with me.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Flour tortillas – The soft base that wraps everything together neatly.
• Cooked chicken – A lean and hearty protein to anchor the wrap.
• Bacon – Crispy and salty for flavor and crunch.
• Avocado – Creamy and rich to balance the tangy cheese.
• Hard-boiled eggs – A classic Cobb ingredient that adds texture and protein.
• Cherry tomatoes – Juicy pops of sweetness in every bite.
• Romaine lettuce – Crisp and refreshing to add bulk and crunch.
• Blue cheese – Crumbled for bold creamy bites.
• Ranch or blue cheese dressing – Brings everything together with flavor.
• Tools You’ll Need
• Cutting board – For slicing veggies and assembling wraps.
• Sharp knife – Helps me slice chicken and chop ingredients smoothly.
• Small bowl – For mixing or spooning out dressing.
• Tongs or spoon – To help layer the fillings neatly in the wrap.
• Skillet – Optional for warming tortillas or crisping bacon if making fresh.
• Pot – For boiling eggs if not already cooked.

Instructions

Step 1:

I start by cooking the bacon until crispy then I let it drain and crumble it once cooled.

Step 2:

I hard-boil the eggs if needed then peel and slice them once they’re cool enough to handle.

Step 3:

I slice the cooked chicken breast into thin strips and chop the avocado into cubes and halve the cherry tomatoes.

Step 4:

On a large tortilla I lay down a bed of romaine lettuce then I layer on the sliced chicken crumbled bacon egg slices cherry tomatoes avocado and a sprinkle of blue cheese.

Step 5:

I drizzle my favorite dressing over the top—usually ranch or blue cheese—and then gently roll the tortilla tightly into a wrap.

Step 6:

I slice it in half diagonally and serve right away or wrap it up for lunch on the go.

Tips

If I want to make these ahead of time I layer the wetter ingredients like tomato and dressing toward the center to keep the wrap from getting soggy. I’ve also tried using spinach wraps or whole wheat tortillas for variety and they work great too. For a lighter option I sometimes use Greek yogurt dressing or skip the cheese altogether.

Ways to Serve

Pack them up for work lunches or school lunches.

Slice them into pinwheels for party platters or potlucks.

Serve with fruit or chips for a full meal.

Make mini versions using small tortillas for easy appetizers.

Frequently Asked Questions

Can I make Cobb salad wraps ahead of time?

Yes just keep the dressing light or pack it on the side to avoid sogginess.

What type of chicken is best?

Grilled or rotisserie chicken works perfectly—I use leftovers often!

Can I swap out the blue cheese?

Absolutely you can use feta cheddar or leave it out entirely if you prefer.

Are Cobb salad wraps gluten-free?

They can be if you use certified gluten-free tortillas and ingredients.

See You in the Kitchen

I hope you give these Cobb salad wraps a try! They’re everything you love about a Cobb salad rolled into a convenient and delicious wrap and they’re great for meal prep lunches or easy dinners. Let me know how you make them your own and enjoy every bite!

Happy Cooking!

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