 | | Directions | WRAP:
- Preheat grill or grill pan.
- Season chicken breasts on both sides with salt, pepper and a drizzle of olive oil.
- Grill 4-5 minutes on each side or until cooked through. Set aside and allow to cool and then cut into bite sized pieces.
- Halve, pit, peel, and cut avocado into 1/2" pieces. Sprinkle with lemon juice so that the avocados do not brown.
- In a large salad bowl, toss together romaine, corn, watercress or spinach. Add chicken, ham, tomatoes, eggs, and avocado.
- Pour as much grilled onion blue cheese dressing over salad as needed (you may not need to use entire batch). Toss well.
- Divide over tortillas and fold or roll up to make a sandwich wrap.
DRESSING:
- Peel onion. Place whole onion on a square of aluminum foil.
- Pour olive oil over the onion and salt and pepper to taste.
- Seal the foil and grill onion over medium heat for approximately 30 minutes. Check occasionally.
- Allow the oninon to cool and then dice.
- Mix all the dressing ingredients together.
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Prep Time: 45 minutes
Cook Time: 10 minutes
|  | | Ingredients | | - | | WRAP: |
| - | | 2 whole skinless, boneless chicken breasts |
| - | | salt and pepper to taste |
| - | | 1 tablespoon olive oil |
| - | | 2 ripe avocados |
| - | | 1/2 head romaine lettuce, chopped |
| - | | 2 ears sweet corn, grilled |
| - | | 1 bunch watercress or spinach |
| - | | 6 slices prosciutto, ham or bacon |
| - | | 2 tomatoes, chopped |
| - | | 3 hard boiled eggs, chopped |
| - | | 4 large tortillas |
| - | | DRESSING: |
| - | | 1 sweet onion |
| - | | 2 tablespoons olive oil |
| - | | salt and pepper to taste |
| - | | 2 cups mayonnaise |
| - | | 1 cup sour cream |
| - | | 1 cup buttermilk |
| - | | 2 teaspoons hot sauce or more to taste |
| - | | 1/2 teaspoon Worcestershire sauce |
| - | | 3 ounces blue cheese |
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