Cobb Salad Wraps with Creamy Avocado Dressing Gluten-Free Recipe

Note: you’ll need to cook bacon and hard-boil eggs for this recipe.

Servings 2


  • 2 ripe avocados
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • Kosher salt and freshly ground pepper
  • 3 medium romaine lettuce hearts
  • 1 ripe tomato chopped
  • 6 slices thick-cut bacon cooked and chopped
  • 2 eggs hard-boiled and chopped
  • 1/2 cup crumbled blue cheese


  1. Halve and pit the avocados and scoop the flesh into a bowl. Mix in the olive oil, vinegar, 2 tablespoons water, 1 teaspoon kosher salt, and 3 grindings of pepper. Add water by the tablespoon, if needed, to give the dressing a thick, creamy consistency. Season with salt and pepper to taste. Transfer to a serving bowl. Set aside.
  2. Stack the lettuce on a tray or plate. Group the tomato, bacon, hard-boiled eggs, and blue cheese on one platter or arrange them in small, individual bowls. Serve with the dressing and spoons for serving. Then build your own wrap and enjoy.