2 whole skinless boneless chicken breasts (about 1 1/2 pounds total)
Salt and freshly ground pepper
1 tablespoon olive oil
6 slices prosciutto
2 ripe avocados
1/2 head romaine, rinsed, spun dry, and finely chopped (about 4 cups)
1 cup cooked corn (fresh or frozen), heated or defrosted
1 bunch watercress
2 tomatoes, seeded and finely chopped
3 large hard-boiled eggs, separated and chopped
4 large flour tortillas
1 1/2 cups Grilled Onion Blue Cheese Dressing, recipe follows
Preheat a grill or grill pan.
Season chicken breasts on both sides with salt and pepper and drizzle with olive oil. Grill for about 4 to 5 minutes on each side or until cooked through. Set aside to rest for 2 minutes and then cut into bite-size pieces.
In a skillet, cook the prosciutto over moderate heat until it is crisp; transfer with a slotted spoon to paper towels to drain. Break into bite-size pieces.
Halve, pit, peel and cut the avocado into 1/2-inch pieces.
In a large salad bowl, toss together the romaine, corn, and watercress. Add the chicken, prosciutto, tomatoes, egg yolks and whites, and avocado.
Pour Grilled Onion Blue Cheese Dressing over salad and toss well. Divide over tortillas and fold or roll up to make a sandwich wrap.
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