Cobb Salad Sandwich

Everything you love about a Cobb salad rolled into a sandwich you can actually eat with your hands. Grilled chicken breast, thick-cut slab bacon, sliced avocado, diced tomato, red onion rings, and chopped romaine and iceberg lettuce get layered on flat peasant bread or a large flour tortilla with chunky blue cheese dressing holding it all together.

The two-lettuce combination matters. Romaine adds crunch and body while iceberg brings water content that keeps the wrap from feeling dry. Together they mimic the bed of a proper Cobb salad.

Roll it tight and slice on the bias for a clean presentation that shows off all those colorful layers inside.

Pro Tips

• Lay the wet ingredients (tomato, dressing) in the center, surrounded by lettuce. This keeps the bread from getting soggy.
• Slice the avocado thin so it bends with the wrap instead of breaking into chunks.
• Use thick-cut slab bacon, not regular strips. It holds up better in a rolled sandwich and gives you a meatier bite.
• Roll tightly and let it sit seam-side down for a minute before slicing. This helps it hold together.

Variations

• Use a spinach tortilla for extra color and a mild earthy flavor.
• Swap blue cheese dressing for ranch if blue cheese isn’t your thing.
• Add a hard-boiled egg sliced thin for a more traditional Cobb filling.