Cobb Salad Lettuce Wraps––featured on FOX and KTVK-TV

Did you crack open a twelve pack or more for Easter (of hard boiled Hickman’s Eggs, that is)? Well, if you have leftovers, we suggest using them in this Cobb Salad Lettuce Wraps recipe.

Cobb Salad Lettuce Wraps

  1. Prepare chicken marinade by combining garlic, red wine vinegar and soy sauce. Place raw chopped chicken in marinade at least 30 minutes, up to overnight. To cook, heat 1 tablespoon of oil in a pan over medium-high heat and cook chicken in batches, stirring occasionally until caramelized on the outside and cooked through (approx 6 to 8 min per batch).
  2. Fry and drain bacon.
  3. Chop tomatoes.
  4. Julienne endive.
  5. Chop avocado.
  6. Chop eggs.
  7. Crumble cheese.
  8. Wash and separate lettuce leaves.
  9. Prepare dressing by combining all dressing ingredients in a jar and shaking.
  10. Assemble wraps by combining all ingredients into lettuce leaves and serve.
Ingredients
  • 2 chicken breasts chopped
  • 2 cloves garlic
  • 2 T red wine vinegar
  • 1 T soy sauce
  • 1 T oil
  • 4 slices bacon chopped
  • 16 cherry tomatoes, chopped
  • 1 endive julienned
  • 1 avocado chopped
  • 4 hard-boiled Hickman's Eggs
  • 6 oz blue cheese
  • 1 head butter lettuce
  • Dressing:
  • 1 clove garlic minced
  • ¼ c red wine vin
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 1 dash hot sauce
  • pinch salt
  • 1/8 tsp pepper
  • 1/4c oil (I prefer grapes or vegetable oil for this specific dressing)
  • 1 T chives