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| Southwestern Cobb Wrap |
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| Chef Daniel Pliska, University of Missouri-Columbia |
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| INGREDIENTS |
QUANTITY |
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| Lime juice |
3 tablespoons |
| Chopped red onion |
3 tablespoons |
| Southwest seasoning |
4 teaspoons |
| Finely chopped garlic |
1 tablespoon |
| Salt |
To taste |
| Hot sauce |
To taste |
Boneless, skinless chicken
breast halves |
4 large (about 2 pounds) |
| Bacon, cooked crisp, crumbled |
9 slices |
| Chopped green bell pepper |
1-1/2 cups |
| Seeded, chopped tomato |
1-1/2 cups |
| Fresh corn kernels |
1-1/2 cups |
| Chopped fresh cilantro |
3 tablespoons |
| Blue cheese dressing |
3/4 cup |
| Flour tortillas |
12 (10-inch) |
| Ripe Mexican Hass avocados |
3 (about 1-1/2 pounds) |
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| 1 |
Preheat grill or broiler.
In a bowl, combine lime juice, onion, Southwest
seasoning, garlic, salt and hot sauce. Add chicken
breasts; toss until coated. |
| 2 |
Grill chicken, turning
once, until cooked through, about 10 minutes.
Cool to room temperature; cut lengthwise in
1/2-inch thick strips. |
| 3 |
In a bowl, combine chicken,
bacon, bell pepper, tomato, corn and cilantro.
Stir in blue cheese dressing. |
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| 4 |
Cut avocados lengthwise
in halves; twist to separate; remove pits by
striking lightly with a knife blade and twisting;
with a spoon, scoop avocado from shells. Cut
halves in thin slices. |
| 5 |
To
assemble wraps: Spoon chicken mixture
down center of tortillas, dividing evenly. Arrange
avocado slices on top. Fold over one end of
each tortilla and, starting with an adjacent
side, roll up tightly; cut diagonally in halves
and place seam side down on a plate.
YIELD: 12 portions |
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