Cobb Salad Wrap:

Vicki





4 (12 inch) flour tortillas or sandwich wraps
4 large iceberg-lettuce leaves, flattened, (I use Romaine)
2 Tomatoes, thinly sliced
1 Avocado, thinly sliced
1 1/2 cups shredded roasted or smoked chicken, (about 10 oz)
4 green onions, thinly sliced
8 strips cooked bacon
4 Tbsp. bottled vinaigrette dressing
1/2 cup crumbled Blue Cheese
2 hard cooked eggs, peeled, thinly sliced
Directions:
In center of 1 tortilla, place 1 lettuce leaf; top with quarter each
tomato and avocado.
Spoon 1/3 cup chicken across middle; scatter with quarter scallion
across top. Place 2 strips bacon over chicken; drizzle with 1 Tbsp.
dressing.
Sprinkle 2 Tbsp. blue cheese around chicken; set quarter of egg slices
on bacon
Roll up tortillas, buritto-style. Cut in half diagonally.
Serves: 4