Cobb Salad Flatbread Wrap With Watercress Pesto

Recipe by Mary Ann Dwyer, The Beach House Kitchen

INGREDIENTS
Salad Wrap
  • 2 cups cooked shredded chicken
  • 4 Tbsp. watercress pesto (additional recipe below)
  • 1 cup watercress
  • 6 slices bacon, cooked crisp and crumbled
  • 2 hard boiled eggs, peeled and chopped
  • 1 avocado, peeled, pitted and chopped
  • 1 cup grape tomatoes, halved
  • 1/2 cup crumbled blue cheese
  • 8 10 inch multigrain tortillas
Watercress Pesto
  • 2 cups watercress
  • 2 cloves garlic
  • 3 Tbsp. pine nuts
  • 2 Tbsp. lemon juice
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/3 cup olive oil
  • 1/4 cup parmesan cheese
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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