CHICKEN COBB WRAP

2 Servings

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Nutrition

850 Calories

69g Protein

Ingredients

Chicken:

3/4 lb thinly sliced chicken breast

1/2 squeezed lemon

1/2 tbsp oregano

1/2 tbsp basil

1 tbsp fresh parsley chopped

1 tbsp olive oil

Salt to taste

Pepper to taste

Wrap:

2 wraps of choice

4 strips of bacon chopped

2 hard boiled eggs

1 cup chopped romaine lettuce

1/2 cup tomato sliced

1 tbsp red onion chopped

1 sliced avocado

2 tbsp light ranch

Preparation

1. Take chicken, lemon, oregano, basil, parsley, olive oil, salt and pepper and add to freezer bag. Release all air before sealing all ingredients in and massage into the chicken for 3 minutes. Place in fridge and marinate for 1 - 2 hours

2. Add water to a pot and bring to a boil. Place eggs in boiling water and cook for 10 minutes. When finished cooking, place eggs in ice bath (this will make it easier to peel the shells off). When eggs cool, peel and slice

3. After marinating chicken, place on pan with medium heat, flipping halfway through (about 5 - 6 minutes each side). Cook thoroughly, remove from heat and cut into strips. Place to the side

4. Cook bacon to crispy according to packaging. Once cooked and cooled, chop to a crumble

5. Add romaine lettuce, tomato, red onion, bacon and ranch to a small bowl. Mix well adding half the mixture to each wrap. Top wrap and salad mixture with chicken, egg and avocado. Fold tortilla into a wrap and press for 3 minutes