SOUTHWESTERN COBB WRAP
Chef Daniel Pliska, University of Missouri-Columbia
INGREDIENTS QUANTITY
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)

  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.
  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 a tortilla and, starting with an adjacent side, roll up tightly; cut diagonally in half and place seam side down on a plate. Repeat with remaining tortillas.
YIELD: 12 portions