Cobb Salad Flatbread Wrap With Watercress Pesto

Recipe by Mary Ann Dwyer, The Beach House Kitchen

INGREDIENTS
Salad Wrap
Watercress Pesto
DIRECTIONS

Salad Wrap

  1. In a large bowl, toss shredded chicken with watercress pesto until well combined.
  2. Add watercress, bacon, eggs, avocado, tomatoes and blue cheese.
  3. Carefully toss mixture.
  4. Lay tortillas on a flat surface and spoon mixture evenly into the center of each tortilla.
  5. Fold up the bottom edge of tortilla, then roll tightly.
  6. Slice each tortilla in half on the diagonal.
  7. Use picks to secure, if desired. Serve immediately.

Watercress Pesto

  1. Combine first 6 ingredients in food processor fitted with a steel blade.
  2. Process until finely minced.
  3. With machine running, slowly add olive oil and process until smooth.
  4. Add parmesan cheese and pulse 2-3 times to combine. Store in refrigerator
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