American · Lunch
California Cobb Wrap Plate
California quick-lunch tradition reading the classic Cobb salad reframed as a wrap with grilled chicken breast, crisp bacon, hard-boiled egg, blue cheese, avocado, and tomato rolled into a spinach tortilla with a red wine vinaigrette for the Brown Derby weekday handheld lunch.
$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
145Calories
4gProtein
4gFat
24gCarbs
1gSugar
1gFiber
364mgSodium
0mgChol
Goes well with
Sancerre Loire ValleySancerre Loire Valley — A refreshing pai...
local
Sonoma ChardonnaySonoma Chardonnay — A crisp, dry white w...
international
Instructions
1
Prep
Slice each chicken breast horizontally into 2 thin cutlets. Halve avocados, remove stones, slice. Dice tomatoes. Shred lettuce. Crumble blue cheese. Whisk 4 tbsp olive oil, 2 tbsp red wine vinegar, 2 tsp Dijon mustard, 1 tsp oregano, and 0.5 tsp salt for vinaigrette.
2
Sear
Lay bacon in a large skillet over medium 6 minutes total, turning every 90 seconds, until crisp and deep mahogany. Lift to a paper towel.
3
Boil
Bring a small pot of water to a boil over high 3 minutes. Lower eggs in gently, cook 7 minutes for jammy yolks. Plunge into ice water, peel, slice. While eggs cook, season chicken with 0.5 tsp garlic powder, 0.5 tsp salt, 0.5 tsp pepper. Rub with 2 tbsp neutral oil.
4
Sear
Heat the bacon skillet over medium-high 1 minute. Sear chicken 3 minutes per side until cooked through (work in batches if needed to avoid crowding). Slice across the grain.
5
Plate
Lay each spinach tortilla flat. Layer lettuce, chicken, bacon, egg, blue cheese, avocado, and tomato in rows down center. Drizzle vinaigrette generously across each. Fold sides in, roll tightly, halve diagonally.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) boneless skinless chicken breast
- 4 slices smoked bacon
- 2 free-range eggs
- 60g (2.1 oz) blue cheese
- 2 medium ripe avocados
- 2 large spinach flour tortillas
- 200g (7.1 oz) ripe tomato
- 80g (2.8 oz) iceberg lettuce
- 2 tbsp neutral oil
- 4 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 0.5 tsp garlic powder