The filling can't be too wet because the thin tortilla will absorb all the liquid and deteriorate, making it a messy meal rather than a convenient meal option. (Make sure that you don't put too much of the blue cheese dressing!) For the salad version, click: Cobb Salad recipe
Makes 6 wraps
Prep Time 10 minutes
Cooking Time 10 minutes
For the creamy blue cheese dressing
1 cup light mayonnaise
1/3 cup sour cream
2 teaspoons lemon juice
1 teaspoon mustard
1 clove garlic, mashed into a paste
1/3 teaspoon sugar
1/3 cup blue cheese, crumbled
1/3 cup chopped chives
salt and pepper, to taste
For the wrap
300 grams chicken breast fillet
1 small head Romaine lettuce, chopped
1 (6-piece) pack pita pockets or large tortillas
1/3 cup cherry tomatoes, halved
2 hard-boiled eggs, cut into inch cubes
1 avocado, cubed
4 slices bacon, cut crosswise then fried until crisp
1 Make the creamy blue cheese dressing: Mix all ingredients together in a bowl. Transfer to a squeeze bottle, if available. Chill until ready to use.
2 Season chicken breast fillets with salt and pepper. Sear on both sides then use your hands to make chunks of chicken or cut them into cubes.
3 Prepare the wrap by putting a layer of chopped lettuce on the bottom of a large tortilla wrap. Make sure you have a large piece of aluminum foil under the tortilla to make it easier to roll the wrap.
4 Top lettuce with chicken pieces, cherry tomatoes, eggs, avocado, and bacon.
5 Drizzle creamy blue cheese dressing on top then roll the tortilla carefully, making sure to fold the sides to keep the wrap in place. Seal with the aluminum foil.
Photography by Patrick Martires | Styling by Paulynn Chang Afable
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