Chicken Cobb Wrap

• 2 -3 tablespoons white wine vinegar (Flay uses 3 T, but I like 2 T)
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 3 tablespoons extra virgin olive oil
• 1/4 lb blue cheese, sliced and crumbled or 1/4 lb feta cheese, crumbled
• salt & freshly ground black pepper
• 3 cups thinly sliced romaine lettuce (about 1/2 to 3/4 inch)
• 8 slices bacon, cooked until crisp and coarsely chopped (can use turkey bacon)
• 2 cups coarsely shredded chicken, white and dark meat (from a store-bought rotisserie chicken,)
• 4 Sandwich wraps (white, whole wheat, tomato or spinach) or 4 flour tortillas, large

1. Whisk together the vinegar, mayonnaise, dijon mustard and olive oil in a large bowl until combined.
2. 2. Put the romaine, bacon, chicken and blue cheese in a large bowl and toss to combine. Add half of the dressing from the above and combine.
3. 3. Heat the wraps in a dry saute pan over low heat, or place on a plate, cover with a damp paper towel and microwave for 25 seconds to make more pliable. Place the wraps on a flat surface and spread some of the dressing in the middle surface. Divide the mixture among the wraps, fold like a burrito, slice in half diagonally and drizzle top with more dressing, if desired.

white wine vinegar, mayonnaise, mustard, extra virgin olive oil, blue cheese, salt, bacon, chicken, sandwich wraps

Taken from www.food.com/recipe/chicken-cobb-wrap-376464 (may not work)