Cobb Salad Lettuce Wrap Tacos

Cobb Salad Lettuce Wrap Tacos

Ceri and I taped a video recently about making tacos and during our intro she said, “It’s not Tuesday and we don’t care.” And no true words have been spoken. In the world of internet food, Taco Tuesday may be a thing but we don’t give a darn because we want to eat tacos any time. As family meals go, they’re perfect for their make-it-yourself quality. But a taco also doesn’t have to mean a corn tortilla with a slow cooked meat stuffed inside. We’ve been known to taco our pancakes and, the best idea for hot summer days, taco your salad. Ok, you’ve got us. It’s really just a lettuce wrap but tacos sound more fun so play along.

Our kids embraced salads at an early age but if you have a house full of salad skeptic, this may be a fun way to introduce the notion of a salad without calling it a big bowl of green stuff. We also love the idea of using the traditional components of a Cobb for this meal since it offers so many nutritious elements that add up to a whole lot of deliciousness. Even if your kids were to cherry pick but a few bits and bobs, they would still wind up with a great dinner. And if you wind up with leftover, you can always have a salad the next day for your lunch. See, aren’t you smart?!

Photo by Ashley van der Laan

Cobb Salad Lettuce Wrap Tacos

Ingredients

  • 1 large grilled chicken breast, diced
  • 4 strips bacon, diced
  • 2 cups frozen corn, cooked or grill 2 ears of corn
  • 1/2 cup crumbled blue cheese
  • 1 avocado, peeled, pitted and diced (squirt with a bit of lemon to prevent browning)
  • 3 hard boiled eggs, chopped
  • 8 cherry tomatoes, halved
  • 1 large head of Boston bibb lettuce
  • Buttermilk Chive Dressing
  • 4 tablespoons Vegenaise or mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 1/4 tsp salt
  • pinch of sugar
  • 2 tablespoons chopped chives

Method

Preheat your oven to 400.

Generously salt and pepper the chicken breast and grill. Dice into bite-sized pieces. If you're grilling fresh corn, place cobs on hot grill, rotating every 2 minutes until cooked, about 8 to 10 minutes.

If you're using frozen corn, warm a skillet over medium heat. Add a teaspoon of oil and then corn, cooking until browned, about 5 minutes. Remove from heat and set aside.

Meanwhile, place your slices of bacon on a foil-lined baking sheet and place in the oven and bake until the bacon is deep-gold brown and crispy, about 15 to 20 minutes. Remove from oven and allow to cool and then dice.

For the dressing, add the Vegenaise, sour cream, milk, buttermilk, salt and sugar to a mason jar or bowl and whisk until blended. Stir in chives. Set aside.

Place the diced chicken, corn, bacon as well as blue cheese, avocado, chopped egg and tomatoes in bowls for assembly. Clean and dry sheets of bib lettuce and place on a platter. Place all ingredients on a table and allow everyone to fill their own lettuce leaves. Drizzle with dressing and enjoy.

 

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