Sausage Cobb Salad Lettuce Wraps Recipes

SAUSAGE COBB SALAD LETTUCE WRAPS

Steps:

• Mix dressing, blue cheese and watercress. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir in chives., To serve, spoon sausage into lettuce leaves. Top with avocado, eggs and tomato. Drizzle with dressing mixture.

COBB SALAD WRAPS

Steps:

• In medium bowl, toss chicken, lettuce and dressing to coat. Stir in tomato, bacon and egg.
• Place tortillas on large microwavable plate; cover with microwavable plastic wrap. Microwave on High 15 to 30 seconds to soften.
• Spoon chicken mixture down center of each tortilla to within 1 inch of edges. Top with avocado slices. Fold opposite sides of tortilla up toward center about 1 inch over filling (sides will not meet in center); roll up tortilla, beginning at 1 open end. Cut diagonally in half. Secure with toothpick, if necessary. Serve immediately.

WALNUT COBB SALAD LETTUCE WRAPS

Steps:

• Place chicken, bacon, hard boiled eggs, California walnuts, cherry tomatoes, avocado, green onions, and blue cheese into a large bowl.
• Toss to combine.
• Season with salt and pepper to taste.
• Tear a lettuce leaf off the head of lettuce (of your choice) and scoop the filling into a leaf.
• Repeat with remaining filling/leaves.
• Drizzle with yogurt ranch dressing, to taste. If desired, you could toss the filling with yogurt ranch dressing before stuffing into the cups instead of drizzling.
• Eat and enjoy!
• Store leftover filling in an airtight container in the fridge.

COBB SALAD WRAPS

Steps:

• Heat a large skillet over medium-high heat and add oil. Season chicken with salt, garlic powder, and paprika. Add chicken to skillet and cook for 5-8 minutes per side, until chicken is done. Let cool and slice.
• Place the wrap on a clean surface. Spread 4 tablespoons blue cheese dressing over wrap. Place the lettuce on the upper 1/3 of the wrap. Top with a few slices of tomatoes, about 1/2 cup cooked chicken, 1 piece of bacon, and a few slices of avocado. Season with salt and pepper (about a pinch of each per wrap).
• Roll the wrap and slice in half. Repeat with remaining wraps. Enjoy!

SAUSAGE LETTUCE WRAPS RECIPE

Steps:

• In a medium-sized skillet, over medium heat, brown the sausage and onion for three minutes.
• Add the carrots and cabbage and continue cooking for seven more minutes, or until the cabbage and carrots are tender.
• Salt and pepper the sausage mixture, to taste, before spooning into lettuce leaves to serve.
• Top with sliced scallions and serve with Sriracha, or soy sauce for dipping.

COBB SALAD LETTUCE WRAPS

Steps:

• Place lettuce leaves on plate. Divide chicken among lettuce leaves, placing lengthwise in center. Layer with avocado and tomato wedges. Sprinkle with red onion.
• In small bowl, mix dressing and vinegar. Drizzle over lettuce wraps. Top with crumbled bacon.

TERIYAKI MUSHROOM SAUSAGE LOW CARB LETTUCE WRAPS

Steps:

• In a medium bowl, whisk together Teriyaki Sauce ingredients (rice wine vinegar through lime juice) until well blended. Set aside.In a large skillet, heat olive oil over medium-high heat.Add mushrooms and sausage and sauté for about 3-4 minutes until you no longer see any pink from the sausage, breaking up the sausage into little pieces as you stir. Add red peppers, garlic, and ginger, and sauté for another 2-3 minutes until the garlic and ginger have softened. Slowly pour in the teriyaki sauce mixture over the filling and sauté for another 2-3 minutes, until most of the liquid has been absorbed into the filling. Assemble lettuce leaves on a plate and spoon a few tablespoons of filling into each one or allow each person to assemble their own. Top with chopped cucumber and carrots. Eat up!

COBB SALAD LETTUCE WRAPS + HOMEMADE BUTTERMILK RANCH

Steps:

• Cobb Salad
• Chop your cooked chicken into bite sized cubes.
• Dice & chop your eggs, cherry tomatoes, and avocado.
• Lay your clean lettuce leaves over a large platter as shown.
• Top with chopped Cobb salad ingredients, then drizzle with creamy homemade ranch dressing.
• Homemade Buttermilk Ranch Recipe
• Whisk all dressing ingredients together very well, then refrigerate for an hour before serving.
• Stays good refrigerated in a sealed container for about 6 days.
• Experiment adding other finely chopped herbs into your dressing, such as parsley.
• Enjoy!