In 12-inch skillet, heat oil over medium-high heat.
Add onion; cook 10 to 12 minutes, tossing frequently, until soft, translucent and beginning to turn golden brown.
Reduce heat to medium.
Stir in sugar and rosemary.
Cook about 4 minutes longer or until onion is deep golden brown (onion will shrink during cooking).
Remove onion from skillet to heatproof bowl; cover to keep warm.
Wash skillet.
Heat same skillet over medium heat.
Meanwhile, spread butter on one side of each slice of bread.
Place 1 slice of cheese on unbuttered side of 4 slices of bread.
Arrange pear and onion over cheese; top with remaining slices of cheese.
Place remaining slices of bread, buttered side up, over cheese.
Place sandwiches in skillet; cook 2 to 3 minutes on each side or until bread is toasted and cheese is melted.
Serve immediately.
Notes & Wine Advice
Firm, dense bread adds a nice variation in texture from the soft fillings. Look in the bakery section of your grocery store for this kind of bread. How do you know it’s firm? Give it a little squeeze—you want a bread that won’t squeeze as easily as sandwich bread.
Spread each slice of bread with mustard-mayonnaise spread.
Top 4 slices with avocado, tomato and cheese.
Top with remaining bread slices, spread side down.
In 12-inch skillet, melt butter over medium heat.
Add sandwiches; cover and cook 4 to 5 minutes, turning once, until both sides are crisp and cheese is melted.
Notes & Wine Advice
Colby–Monterey Jack cheese is also known as marble cheese or Co-Jack; it has a fairly mild flavor. For an all-American favorite, use American cheese slices instead of the Colby–Monterey Jack.
Cover; refrigerate at least 1 hour to blend flavors.
In blender or food processor, place peas, water and pepper sauce.
Cover; blend or process until smooth.
Cut 1⁄2-inch slice from top of each roll; set aside.
Remove soft bread from inside of each roll to within 1⁄2 inch of edge; reserve bread trimmings for another use.
Spread about 1⁄4 cup pea mixture in each roll.
Top pea mixture in each with cheese slice, tomato slice and scant 2 tablespoons salad.
Spoon remaining pea mixture and salad evenly into each.
Cover with tops of rolls.
Notes & Wine Advice
In 1906, the Central Grocery in New Orleans created the muffuletta, a wonderful specialty sandwich. It combines meats and cheeses, but it’s the olive salad that makes it unique. Our vegetarian version keeps the olive salad but replaces the meat with a spicy, mashed black-eyed pea mixture
½cup organic tomato pasta sauceany variety, heated
Instructions
On large microwavable plate, microwave burgers uncovered on High 2 to 3 minutes, turning once, until thawed.
In medium bowl, mix thawed burgers, cheese and Italian seasoning.
Shape mixture into 16 balls.
In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium heat.
Add burger balls; cook, turning frequently, until brown.
Remove from skillet; keep warm.
In same skillet, heat remaining 2 teaspoons oil over medium heat.
Add onion and bell peppers; cook, stirring frequently, until crisp-tender.
Place 4 burger balls in each bun.
Top with vegetable mixture.
Serve with pasta sauce.
Notes & Wine Advice
Can’t resist the aroma and flavor of a meatball sandwich slathered in spaghetti sauce and adorned with peppers and onions? The solution is at hand. Frozen soy-protein burgers mixed with just a few ingredients create memorable “meatless” meatballs.
Dip eggplant slices into egg, then coat with bread crumbs.
In 10-inch skillet, heat oil over medium heat.
Add eggplant; cook 3 to 4 minutes, turning once, until golden brown and crisp.
Top each eggplant slice with onion and cheese.
Cover; cook 1 to 2 minutes or until cheese is melted.
Spread pesto on bread.
Top with cucumber, tomato and eggplant.
Notes & Wine Advice
The peak season for eggplant is generally August and September, but they usually are available all year. Choose eggplants that are firm and smooth skinned with no soft or wrinkled spots.
Layer lettuce, patties and tomato on bottom half of bread.
Cover with top half of bread.
Cut into slices to serve.
Notes & Wine Advice
Chicken-style breaded soy-protein patties cook up crispy on the outside just like their real chicken counterparts, but the patty itself has a slightly softer texture. Look for regular and spicy varieties.
In 12-inch skillet, heat oil over medium-high heat.
Add onion; cook about 5 minutes, stirring frequently, until onion is tender.
Stir in bell peppers, carrots, garlic, chile, oregano, cumin and salt.
Cook 5 minutes, stirring frequently.
Stir in water.
Reduce heat to low; cover and steam 5 to 10 minutes or until vegetables are crisp-tender.
Meanwhile, spread about 3 tablespoons refried beans on each tortilla.
Spoon about 1⁄3 cup vegetable mixture and 1⁄4 cup cheese onto each tortilla.
Fold sides up over filling; roll up tortilla.
On ungreased large cookie sheet, place burritos seam side down about 1 inch apart.
Brush tops and sides with salsa.
Bake 18 to 22 minutes or until thoroughly heated.
Serve topped with additional salsa and sour cream, if desired.
Notes & Wine Advice
Make these ahead to eat for lunch or quick dinners on-the-go. Prepare burritos as directed but do not bake. Wrap each burrito in plastic wrap and refrigerate for up to 5 days. When ready to serve, remove plastic wrap and wrap burrito in paper towel. Microwave 1 burrito on High for 45 to 60 seconds or until hot and cheese is melted. For this recipe, use packaged shredded carrots to make it especially quick to prepare.
½cup queso fresco cheese or Mexican cheese blend 2 oz
Instructions
Place potatoes in microwavable bowl; cover with microwavable plastic wrap.
Microwave on High 5 minutes or until tender.
In 10-inch skillet, heat oil over medium-high heat.
Add potatoes, onion and bell pepper; cook 5 to 7 minutes, stirring frequently, until onion and bell pepper are crisp-tender.
Reduce heat to medium-low.
Stir in salsa verde and seasoning mix; cook 3 to 5 minutes, stirring occasionally.
Divide filling evenly into taco shells.
Top each with lettuce, tomato, taco sauce and cheese.
Notes & Wine Advice
Salsa verde is a green salsa, often made of tomatillos, cilantro and green chiles. It is now commonly available at the grocery store. Feel free to substitute other types of salsas in this recipe.
Garden Fresh Cobb Wraps are packed with crisp romaine lettuce, creamy avocado, hard-boiled egg, vegetarian bacon, blue cheese, and juicy tomato, all wrapped in a soft tortilla. These colorful wraps come together in just 15 minutes and are perfect for lunch, a picnic, or a light family meal.
Divide the dressed lettuce evenly between the tortillas.
Top with the chopped tomato, blue cheese, green onion, vegetarian bacon, sliced egg, and avocado.
Fold both sides of each tortilla toward the center.
Roll each tortilla tightly from one end.
Cut each wrap diagonally in half.
Secure with toothpicks if desired.
Serve immediately.
Notes & Wine Advice
Recipe Notes
Assemble the wraps just before serving to keep the lettuce crisp and the tortillas fresh.Blue cheese adds classic Cobb flavor, but feta or mild cheddar also work beautifully.Add sliced cucumber, sprouts, shredded carrots, or bell pepper for even more crunch and freshness.Whole wheat tortillas are an excellent alternative if you prefer extra fiber.
Wine Advice
A crisp Sauvignon Blanc complements the fresh vegetables, tangy dressing, and creamy avocado perfectly.For a slightly richer pairing, choose a chilled Chardonnay, which pairs beautifully with the egg and blue cheese.
Garden Fresh Cobb Wraps are a delicious vegetarian twist on the classic Cobb salad, transforming fresh ingredients into a convenient handheld meal. Crisp romaine lettuce, creamy avocado, hard-boiled egg, vegetarian bacon, juicy tomatoes, blue cheese, and a tangy vinaigrette are wrapped inside a soft tortilla for a satisfying lunch or light dinner. Ready in just 15 minutes, these wraps are perfect when you want something fresh, filling, and full of flavor without spending much time in the kitchen.
Why You’ll Love These Vegetarian Wraps
These vegetarian wraps combine crisp vegetables with creamy, savory ingredients to create a balanced meal that’s both colorful and satisfying. The combination of avocado, egg, and blue cheese provides richness, while the lettuce and tomatoes keep every bite light and refreshing. If you enjoy quick homemade meals, you’ll also love our Lunch Recipes, Wrap Recipes, Sandwich Recipes, and Salad Recipes.
Fresh Ingredients Make Garden Fresh Cobb Wraps Special
Garden Fresh Cobb Wraps rely on simple, fresh ingredients that complement each other perfectly. Creamy avocado balances the tang of the blue cheese, while vegetarian bacon adds a savory bite without using meat. Everything comes together with a light vinaigrette that keeps the wraps fresh instead of heavy. For more meat-free inspiration, browse our Vegetarian Recipes, Healthy Recipes, Dinner Recipes, and American Recipes.
Serving Suggestions
These vegetarian wraps are perfect for lunch, picnics, packed lunches, or an easy family dinner. Serve them with fresh fruit, baked chips, vegetable sticks, or a warm bowl of soup for a complete meal. They’re also easy to slice into smaller portions for buffets or party platters, making them surprisingly versatile despite their simplicity.
Storage Tips
For the freshest texture, keep the filling refrigerated separately from the tortillas until you’re ready to assemble the wraps. Once assembled, Garden Fresh Cobb Wraps are best enjoyed immediately so the lettuce stays crisp and the tortillas remain soft. For additional food safety guidance, visit the FDA Food Safety website.
Whether you’re preparing a quick weekday lunch, packing a picnic, or serving a simple family meal, Garden Fresh Cobb Wraps offer fresh ingredients, vibrant flavors, and an easy recipe you’ll return to throughout the year.
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