Ingredients
2 cups cubed cooked chicken breast1/2 cup chopped avocado4 bacon strips, cooked and crumbled1 celery rib, thinly sliced1 green onion, sliced2 tablespoons chopped ripe olives2 tablespoons crumbled blue cheese2 tablespoons lemon juice1 tablespoon honey1-1/2 teaspoons Dijon mustard1 garlic clove, minced1/4 teaspoon dill weed1/4 teaspoon salt1/8 teaspoon pepper1 tablespoon olive oil4 romaine leaves, torn4 whole wheat tortillas (8 inches), warmed1 medium tomato, chopped
Preparation
In a small bowl, combine chicken, avocado, bacon, celery, onion, olives and cheese. In another small bowl, combine lemon juice, honey, mustard, garlic, dill weed, salt and pepper. Whisk in oil. Pour over the chicken mixture; toss to coat.
Place romaine on each tortilla; top with 2/3 cup chicken mixture. Sprinkle with tomato; roll up.
