I’m in love and it’s serious. It all started with the fact that I’ve been NAILING IT on the grill lately. Like over the moon, crazy juicy meat that I thought I had absolutely NO ability to make. For real…
I never thought I’d be able to say that I can nail it on the grill. Especially about chicken. My mom is the BEST when it comes to grilling and she’s known for her steaks because they kill it every single time. Oh my god, and her lamb? Forget about it. So it would seem like I should have naturally gotten at least some of her talent in that area…buuuuuuuuut…nope. I’ve just never had that sixth sense to know when to pull things off so that they are perfectly done. And the perfectionist side of me sort of just gave up over time and left it to whoever else I could pawn it off onto to avoid disappoint in being less than stellar. Until last week…
Our dishwasher broke (sad face) as it was COMPLETELY FULL. And it was morning. And I wanted to be in the kitchen cooking all day. And wanted to make the kids a nice meal for dinner. And do you see where I’m going with this??? Not the coolest thing to have happened lately I must say…but hey, it led to come cool things. (including me realizing how lucky I am to have a dishwasher in the first place). The first day of no dishwasher, not gonna lie, we ordered pizza and ate on paper plates. But there’s only so much of that I can handle knowing full and well that we have a full and well stocked fridge and freezer. So that’s how it happened. I looked in the freezer and saw the chicken and self talked myself into trying my hand at the grill again to see if what I’m made of has changed. And it totally has…
I’ve had roasting chicken in the oven down pat for years. Olive oil, salt and pepper, 350 degrees for 35-40 minutes, done and done. I guess over time I just discovered how the chicken felt when it was done. We’ll call it ‘the finger poke test’ for lack of a better term. When I grilled the chicken last week I started with 10 minutes on the first side, flipped, and another 10 on the other side. And then I gave them the ‘tong poke test’ to see how they felt. One was perfect, one needed a few more minutes. I’m telling you, it tasted amazing. The char of the grill created this perfectly thin crust of flavor that just melted into the chicken as it rested. I’ve made it 3 times since and it’s been just as good…
I’m a sucker for anything salad(especially cobbs) and anything sandwich(especially wraps) so this seemed like the perfect combination to me. Tie it all together with some spicy buttermilk ranch to take it over the top. There are so many different textures and flavors going on and they are beautiful to boot (IMO). Super fresh and easy, AND super fun to set out for everyone to build their own…ENJOY!!!!
OH! And side note…we are heading out of town on a cozy little two day getaway and I could not be more excited. Follow me on Instagram to find out where and catch all the details. And remember to subscribe to the With Salt and Pepper newsletter to enter the giveaway from Crate and Barrel next week. Have a great weekend!
Whole Wheat California Cobb Wraps with Jalapeño Buttermilk Ranch
Yield 4 wraps
For the wraps
- 2 large boneless, skinless chicken breasts
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 large whole wheat wraps or tortillas
- 2 cups spring greens or lettuce
- 1 cup halved cherry tomatoes
- 2 hard boiled eggs, quartered
- 1/2 English cucumber, thinly sliced
- 4 slices cooked bacon
- 1 avocado, sliced thin
- 1/2 cup blue cheese crumbles
For the dressing
- 1/2 cup buttermilk
- 2 tablespoons plain Greek yogurt, or sour cream
- 1 tablespoon tahini
- 1/2 jalapeno, minced and seeds removed (add in a few for extra heat)
- 1 clove minced garlic
- 1 tablespoon fresh dill, chopped fine
- 1 tablespoon fresh basil, chopped fine
- 1/2 teaspoon Sriracha or hot sauce
- salt and pepper to taste
- Heat an outdoor grill or grill pan to medium heat. Rub the chicken breasts evenly with the olive oil, salt, pepper, and garlic powder. Grill for about 10 minutes on each side or until fully cooked. Remove from heat and tent with foil on a plate. Let sit for 10 minutes to retain all its juices.
- To make the dressing, place all ingredients into a medium sized mason jar and shake for 1 minute until completely combined and slightly thickened. If you don't have a jar you can whisk the ingredients vigorously in a bowl instead, but a jar works best!
- To fix the wraps, slice the chicken into strips and evenly layer all of the vegetables, eggs, chicken, bacon, and cheese into the center of each wrap. Drizzle the desired amount of dressing over top and roll to wrap. ENJOY!