Ingredients

4 large flour tortillas (burrito size)

2/3 cup creamy blue cheese dressing

2 cups romaine lettuce, finely shredded

10 oz cooked chicken, diced into 1/2-inch cubes

1 large beefsteak tomato, diced

4 large eggs, hard-boiled and finely chopped

8 slices crispy bacon, crumbled

6 tbsp blue cheese crumbles

1 tsp fresh lemon juice

2 tbsp fresh chives, finely chopped

Instructions

Step 1: Prepare the salad fillings by dicing the cooked chicken, chopping the hard-boiled eggs, crumbling the bacon, dicing the tomato, and finely shredding the romaine lettuce. In a small bowl, mix the fresh lemon juice into the blue cheese dressing to brighten its flavor and make it easier to spread.

Step 2: Lay one tortilla flat on a clean surface. Spread 2–3 tablespoons of the lemon-brightened dressing evenly across the tortilla, leaving a 1-inch border on all sides. Layer the ingredients in this order: shredded lettuce, diced chicken, tomato, chopped eggs, crumbled bacon, and blue cheese crumbles. Sprinkle the fresh chives on top.

Step 3: Fold the left and right edges of the tortilla inward about 2 inches each, then tightly roll the wrap away from you, maintaining steady tension to keep the fillings secured. Place the wrap seam-side down on a cutting board.

Step 4: Using a sharp knife, cut the wrap in half diagonally with a gentle sawing motion for clean slices and to prevent squishing.

Step 5: Repeat the spreading, layering, folding, and cutting steps with the remaining tortillas and fillings.

Tips & Variations

Use a sharp knife to slice ingredients finely and to cut the wraps cleanly, making rolling and eating easier.

Substitute the blue cheese dressing with ranch for a milder flavor or try a buttermilk or Greek yogurt-based dressing for a lighter option.

To avoid sogginess, store salad components separately and assemble wraps shortly before eating.

For a spicy kick, mix buffalo sauce into mayonnaise and use it instead of blue cheese dressing.

Storage

Keep all components—chicken, eggs, bacon, lettuce, tomato—in airtight containers in the refrigerator for up to 3 days. Store the blue cheese dressing separately in a sealed jar for up to one week. Assemble the wraps no more than 30 minutes before serving to prevent the tortillas from becoming soggy. Avoid freezing, as lettuce and tomatoes do not freeze well. Transport wraps wrapped in foil or parchment to maintain shape and reduce leaks.

FAQs

Can I use a different type of lettuce?

Yes, you can substitute romaine with iceberg for extra crunch or baby spinach for a milder, softer texture. Just shred it finely for easier rolling.

Can I make these wraps vegan or vegetarian?

To make a vegetarian version, omit the chicken and bacon and add extra veggies like avocado or grilled mushrooms. For a vegan option, substitute the blue cheese dressing with a dairy-free alternative and use tofu or tempeh instead of meat and eggs.