Elbow Room Chef Roy Harland helps you turn a Cobb Salad into something more. In just a few minutes, you can turn the regular ingredients into a pinwheel sandwich that works as an appetizer or perfect lunch meal.
COBB SALAD PINWHEELS
8 ounces cream cheese, at room temperature
3 (12 inch) flour tortillas or sandwich wraps
3 cups artisan lettuce mix (whole leaves work well)
3 Roma tomatoes, thinly sliced
1 avocado, thinly sliced
1 lb shredded cooked chicken breast
3 scallions, thinly sliced
6 strips crisp bacon, chopped
¾ cup crumbled Blue Cheese
3 hard cooked eggs, peeled and chopped
¼ cup Champagne vinaigrette dressing
Spread softened cheese evenly over the three tortillas.
Place 1/3 of the lettuce across the center of each tortilla
Sprinkle 1/3 of the tomatoes, avocado, chicken, green onion, bacon, blue cheese and eggs over the lettuce on each tortilla.
Drizzle the vinaigrette evenly across the fillings.
Roll up tortillas, keeping them tight as you roll. Seal well. Trim off 1 to 2 inches from ends as needed and slice each one into eight (approximately 1-inch thick) slices
Makes 2 dozen pinwheels
Note: When adding the filling ingredients, leave the top 3 inches of each tortilla with no filling, just the cream cheese. The fillings should cover the remaining surface. This facilitates securely sealing the rolls.