This Cobb Salad Wraps recipe makes a yummy and refreshing summer salad wrap. This easy menu also contains a cool and tasty Strawberry Dessert recipe.
Cobb Salad Wraps – Smooth Strawberry Dessert
- 2 cups of fresh strawberries equals about 16 oz. of frozen strawberries.
- Do not wash fresh berries until you’re ready to use them.
- Thin canned chocolate frosting with a little milk and use it as a quick and easy dip for strawberries, bananas and other fruit.
- To save on sugar when making fruit crisps, pies or cobblers, try adding 1 tsp. baking soda and using half the amount of sugar. The chemical reaction of the baking soda keeps them just as sweet. Of course, you may have to adjust it depending on the sweetness of the fruit.
Cobb Salad Wraps*
Smooth Strawberry Dessert*
Even though this cobb salad wraps recipe has a lot of ingredients, it is really easy to make and you can do some of the prep work ahead of time. You can also leave some of the ingredients out if you don’t happen to have them on hand.
*Cobb Salad Wraps Recipe
2 Tbsp. lemon juice
1 1/2 tsp. Dijon mustard
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. olive oil or vegetable oil
Mix ingredients in a bowl and whisk well.
1 1/2 cups chicken, cooked and shredded
1 avocado, chopped
4 bacon slices, cooked and crumbled
1 green onion, sliced
2 Tbsp. chopped ripe olives
2 Tbsp. blue cheese, crumbled
Toss these ingredients in the dressing you mixed above.
4 lettuce leaves
4 (8 inch) flour tortillas, warmed
1 medium tomato, chopped
Lay one lettuce leaf on each tortilla. Top with chicken mixture, dividing mixture evenly between the 4 shells. Sprinkle with tomatoes. Roll and close with a toothpick.[adsense2]
*Smooth Strawberry Dessert
1 1/2 cup vanilla wafers (about 40 wafers), crushed
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter or margarine, melted
2 pkgs. (3 oz, each) strawberry Jello
1 cup boiling water
1 (16 oz.) package frozen strawberries, thawed
1 can (14 oz.) sweetened condensed milk
1 carton (12 oz.) whipped topping, thawed
Mix wafer crumbs, sugars and butter. Press into a 9×13 greased pan. Chill for 30 minutes. Dissolve Jello in boiling water. Stir in strawberries and milk. Chill for 30 minutes or until partially set. Fold in whipped topping, pour on crust and chill for 2 hours.
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