Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Chopt-Inspired Cobb Wrap
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- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 590
- Total Fat
- 34 g
- Saturated Fat
- 9 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 37 g
- Cholesterol
- 264 mg
- Sodium
- 854 mg
We raised the stakes of a classic Cobb salad wrap by including traditional fillings — crisp greens, avocado, hard-boiled eggs, bacon, chicken and tomatoes — but added Food Network’s Chopped x Chopt Cacio e Pepe dressing. The dressing is perfectly creamy and peppery, making it ideal for binding the freshly chopped salad stuffed into this mouthwatering wrap. We also swapped out Cobb’s traditional blue cheese for homemade Parmesan crisps for extra crunch that plays up the dressing’s Italian accent. Everything comes together for a hearty and refreshing wrap that's great for lunch or dinner.
- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 590
- Total Fat
- 34 g
- Saturated Fat
- 9 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 37 g
- Cholesterol
- 264 mg
- Sodium
- 854 mg
Ingredients
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Directions
- Preheat a grill pan over medium-high heat and grease it lightly with canola oil. Add the chicken cutlets to a large bowl and toss with 2 teaspoons canola oil, the onion powder, garlic powder, mustard powder, 1 teaspoon salt and several grinds black pepper until evenly combined. Place the chicken on the grill pan and cook until just cooked through and there are nice grill marks on both sides, 5 to 6 minutes total. Set aside to cool slightly.
- Meanwhile, bring a large saucepan of water to a boil over medium-high heat. Gently lower the eggs into the boiling water, then continue to boil until the eggs are just cooked through but the yolks are still moist, about 10 minutes. Immediately transfer the eggs to a medium bowl and cover with ice water. Let sit until the eggs have cooled completely, about 10 minutes. Peel the eggs then slice in half lengthwise.
- Place a large nonstick skillet over medium heat. Make six 1-tablespoon mounds of Parmesan on the skillet, leaving space between each so the cheese has room to melt and spread. Cook until the cheese is bubbling all over, golden brown and lacey in appearance, about 2 minutes. Flip the mounds with a spatula and continue to cook until the other sides are crisp, 1 to 2 minutes more. Transfer to a paper towel-lined plate to drain the excess oil (they will crisp up further as they cool).
- Wipe out the skillet and return it to medium heat. Add the bacon and cook, flipping halfway through, until golden brown and crispy, about 6 minutes. Transfer to a paper towel-lined plate to drain.
- Lay the romaine leaves out on a large cutting board. Top with the chicken cutlets, hard-boiled eggs, Parmesan crisps, crispy bacon, avocado and grape tomatoes. Chop the mixture with a sharp chef’s knife until evenly and finely chopped. Drizzle the salad with Food Network’s Chopped x Chopt Cacio e Pepe dressing, sprinkle with a pinch of salt and several grinds of black pepper. Toss until well combined (a rubber spatula or bench scraper works great for tossing the salad all together).
- Divide the chopped salad mixture between the 4 tortillas, then roll up tightly tucking in the ends as you roll. Grease the grill pan again with a little oil and place over medium heat. Place the wraps seam-side down and cook until there are grill marks on all sides, 1 to 2 minutes total (the tortillas will toast quickly).
- Wrap each wrap in parchment paper, pinching and twisting the ends to seal, then cut the wraps in half crosswise and serve.
