2-3 burrito-sized tortillas (white, wheat, spinach, or whatever you prefer)
4 leaves romaine or green lettuce
1-2 cups cooked, sliced chicken or turkey
3/4 cup thinly sliced or julienned carrots (1-2 large carrots)
1/2 cup packed cilantro leaves
In a pie plate or other shallow dish, whisk together the vinegar, sugar and salt. Add the cucumbers, tossing to cover with the liquid. Let them stand for 10-15 minutes while you prepare the other ingredients (they can be made several days in advance and covered in the refrigerator).
In a small bowl, combine the mayo and chili sauce. Spread a couple tablespoons evenly on the tortillas.
Top with lettuce, chicken (that is cooked in the frying dish on the Cobb), cucumbers; lightly patting dry, if needed, carrots and cilantro (just eyeball the amounts for each tortilla depending on how many wraps you are making).
Roll the tortilla up tightly like a burrito so the ends are enclosed. Slightly grill the wrap on the Cobb griddle. Serve immediately
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