Kamil Perry
Cobb salads are a protein-packed meal loaded with ingredients like chicken, bacon, boiled eggs, tomatoes, and blue cheese. The salad is traditionally served with a vinaigrette dressing, but some variations include creamy ranch or blue cheese dressings. For those who prefer their carbs, there's the chicken Cobb salad wrap, which includes all the ingredients of a Cobb salad wrapped up in a tortilla. But what if you don't like ranch or blue cheese? Well, you could always opt for a different type of dressing or cheese, like feta or gorgonzola.
| Characteristics | Values |
|---|---|
| Main Ingredients | Chicken, blue cheese, bacon, eggs |
| Other Ingredients | Lettuce, tomato |
| Wrap | Tortilla |
| Dressing | Blue cheese |
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What You'll Learn
Chicken Cobb Salad Wraps
To make Chicken Cobb Salad Wraps, you will need to prepare some chicken, blue cheese, bacon, eggs, and other ingredients. You can cook the chicken on a stove or use rotisserie chicken for a quicker option. It is also recommended to prepare the bacon and hard-boiled eggs ahead of time. For the wrap, you will need a tortilla, and some lettuce, tomato, and a dressing of your choice.
To assemble the wrap, lay out your tortilla and spread your chosen dressing—blue cheese or another variety—on the wrap, leaving an inch of space around the edges. Then, layer on your lettuce, chicken, tomato, eggs, bacon, and blue cheese. You can also add avocado, celery, onion, olives, and other ingredients, customising the wrap to your taste.
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Blue cheese alternatives
Blue cheese is a distinctive ingredient with a unique flavour and aroma that can be polarising. It is a versatile ingredient that can be used in a variety of dishes, from salads to cheeseburgers. However, some people may want to avoid it due to dietary restrictions, allergies, or personal preference. Luckily, there are several alternatives that can be used to replicate the flavour and texture of blue cheese without actually using it.
One option is feta cheese, which shares the crumbly texture and salty, tangy flavour profile of blue cheese without the characteristic mould. Feta is a versatile substitute that works well in salads, pairs well with fruits, and melts nicely in cooked dishes. It can also be used to make dips, adding a pungent and deep flavour to complex salads.
Another alternative is furu, or fermented bean curd. This option is particularly suitable for those who are vegan or dairy-free. It has a pungent, salty flavour similar to blue cheese and a creamy texture when mashed, mimicking the spreadability of soft blue cheeses. Furu works well in dressings, sauces, and marinades, especially in Asian-inspired dishes.
Olives are another dairy-free and vegan alternative to blue cheese. They offer a salty, briny flavour that can replicate the intensity of blue cheese. When chopped finely, they can also mimic the texture of crumbled blue cheese. Olives provide a similar umami taste and can be used in a variety of dishes.
For those looking for a non-dairy option, cream cheese and capers combined can provide a similar flavour and texture to blue cheese. Cream cheese has a similar creaminess, while capers add a salty, tangy element. This combination can be used in various dishes where blue cheese is typically used.
Other alternatives to blue cheese include shaved Parmesan, which has a stronger, more savoury flavour profile, and yoghurt, which provides a tangy and creamy element to dishes. Roasted walnuts and other nuts can also be used to add texture and flavour to dishes in place of blue cheese.
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History of blue cheese
Blue cheese is a generic term for cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mould Penicillium roqueforti. The greenish-blue mould, Penicillium roqueforti, is responsible for the characteristic blue veins of blue cheese. The distinctive flavour and aroma of blue cheese arise from methyl ketones, which are a metabolic product of Penicillium roqueforti.
The history of blue cheese can be traced back to various regions, including France, England, and Italy. However, it was in the caves near Roquefort, France, that blue cheese was first made and gained recognition. According to legend, blue cheese was discovered in the 7th century when a young shepherd, eating bread and ewe's milk cheese, left his meal in a cave after being distracted by a beautiful woman. When he returned months later, his cheese had turned mouldy with Penicillium roqueforti, and thus blue cheese was born.
Over the following centuries, cheesemakers perfected this technique and created more blue cheeses in caves. Today, cheesemakers still use caves to create authentic and traditional blue cheese. One of the oldest known blue cheeses is Gorgonzola, which was created around 879 AD in Italy, although it did not contain blue veins until the 11th century. Other popular varieties of blue cheese include Roquefort, Stilton, and Danish Blue.
The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mould. First, the cheese is made from cow's, sheep's, or goat's milk. Then, the whey is drained, and the curds are put into forms to create wheels. The curds are then salted to aid fermentation and preservation. After some time in an ageing cave, the cheese wheels are poked with steel needles to allow oxygen to enter and activate the blue moulds.
Blue cheese has a strong aroma and flavour, ranging from mild to sharp, with a creamy, often crumbly texture. The character and profile of blue cheese are determined by how much moisture is kept in the cheese and the point of maturation when the rind is pierced. Blue cheese pairs well with dried fruits, pears, apples, figs, and walnuts. When it comes to drinks, blue cheese is often served with red wine, sweet dessert wines, or a gin and tonic.
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History of ranch dressing
While the classic Cobb salad is made with blue cheese and ranch dressing, you can easily omit these ingredients if you don't like them. The Cobb salad is an American dish that consists of lettuce topped with bacon, chicken, boiled eggs, tomatoes, and other ingredients arranged in neat rows.
Now, here is a detailed history of ranch dressing:
Ranch dressing is a savoury, creamy American salad dressing that has been the best-selling salad dressing in the United States since 1992, when it overtook Italian dressing. It is also popular in the United States and Canada as a dip for foods like chicken wings, baby carrots, French fries, tortilla chips, and mozzarella sticks, and as a flavouring for potato chips and other foods. In 2017, 40% of Americans named ranch as their favourite dressing, according to a study by the Association for Dressings and Sauces. It is most prominently used in the Midwest region.
Ranch dressing was invented in the early 1950s by Steven Henson (1918–2007), a Thayer, Nebraska native. Henson was working as a plumbing contractor in the Anchorage, Alaska area and cooked to feed his work crews. He perfected a buttermilk dressing recipe. Henson retired from plumbing at age 35 and moved with his wife Gayle to Santa Barbara County, California, where in 1956 he purchased a guest ranch in San Marcos Pass and renamed it Hidden Valley Ranch. Henson served the salad dressing he had created at his Hidden Valley Ranch steakhouse, and it became so popular that guests bought jars to take home. The first commercial customer for ranch dressing was Henson's friend, Audrey Ovington, owner of Cold Spring Tavern. By 1957, Henson began selling packages of dressing mix in stores, and eventually devoted every room in his house to the operation. By the mid-1960s, the guest ranch had closed, but Henson's "ranch dressing" mail-order business was thriving. The Hensons incorporated Hidden Valley Ranch Food Products, Inc., and opened a factory to manufacture ranch dressing in larger volumes, which they first distributed to supermarkets in the Southwest, and eventually nationwide.
In October 1972, the Hidden Valley Ranch brand was bought by Clorox for $8 million, and Henson retired. During the 1990s, Hidden Valley had three child-oriented variations of ranch dressing: pizza, nacho cheese, and taco flavours. In 1994, Domino's first started offering ranch sauce as a condiment with its chicken wings and pizzas, a combination that quickly became popular with customers. As of 2002, Clorox subsidiary Hidden Valley Manufacturing Company was producing ranch packets and bottled dressings at two large factories, in Reno, Nevada, and Wheeling, Illinois. In 2017, Hidden Valley Ranch Products turned over $450 million. Ranch dressing is produced by many manufacturers, including Hidden Valley, Ken's, Kraft, Litehouse, Marie's, Newman's Own, and Wish-Bone, as well as Heinz in the Middle East. In the Southwestern United States, there is a variant from New Mexican cuisine called "green chile ranch" which adds green New Mexico chile pepper as an ingredient.
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Nutritional profiles of ranch and blue cheese
Ranch dressing is a popular topping for greens and other vegetables. It is not a significant source of vitamins or minerals, but it can make vegetables more palatable for picky eaters. A two-tablespoon serving of ranch dressing contains 129 calories, 13.4 grams of fat, 1.8 grams of carbohydrates, and 0.4 grams of protein. The nutritional content may vary depending on the brand and whether you make it at home. For example, some brands use corn syrup to maintain a creamy texture, while others use dairy products like yogurt or sour cream.
Blue cheese dressing is another popular condiment in the US, often used on salads or as a dip for vegetables and Buffalo wings. It has a strong, tangy taste that is toned down when combined with other ingredients like mayonnaise, sour cream, or yogurt. Blue cheese dressing is also low in carbohydrates and typically does not contain added sugars or protein. A two-tablespoon serving of blue cheese dressing provides 130 calories and 14 grams of fat. Like ranch dressing, the nutritional content may vary depending on the brand and ingredients used. For example, blue cheese dressing is available in full-fat, reduced-fat, and fat-free varieties. It is important to note that blue cheese dressing contains dairy, so it is not suitable for those who are lactose intolerant or allergic to dairy.
Both ranch and blue cheese dressings can be purchased at most supermarkets or made at home. When used in moderation, these dressings can enhance the flavour of salads and vegetables. However, it is important to be mindful of their nutritional content, especially if you are watching your calorie or fat intake.
Some people may prefer one dressing over the other based on taste preferences or dietary restrictions. For example, those who are lactose intolerant or allergic to dairy may choose to avoid blue cheese dressing. Additionally, those who are watching their fat intake may opt for low-fat or fat-free varieties of either dressing. Ultimately, the choice between ranch and blue cheese dressing depends on individual preferences and nutritional needs.
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Frequently asked questions
A Cobb wrap contains all the ingredients of a Cobb salad, such as chicken, blue cheese, bacon, eggs, and more, wrapped up in a tortilla.
The Cobb wrap can be made without ranch or blue cheese by substituting these ingredients with other dressings or cheeses, such as feta or vinaigrette.
Removing ranch or blue cheese from the Cobb wrap can reduce the calorie count and fat content of the meal, making it a healthier option.
