Cobb Salad Wraps

I'm always looking for good salad and sandwich recipes this time of year. It's just too hot to turn on the oven. This recipe is from the "Best of Country: Salads and Sandwiches" cookbook.

Cobb Salad Wraps

1/2 lb. boneless skinless chicken breasts, cooked and shredded
1/2 c. chopped avocado
4 bacon strips, cooked and crumbled
1 celery rib, thinly sliced
1 green onion, sliced
2 Tbs. chopped ripe olives
2 Tbs. crumbled blue cheese
2 Tbs. lemon juice
1 Tbs. honey
1 1/2 Tbs. Dijon mustard
1 garlic clove, minced
1/4 tsp. dill weed
1/4 tsp. salt
1/8 tsp. pepper
1 Tbs. olive oil
4 romaine lettuce leaves, torn
4 whole wheat tortillas, warmed
1 medium tomato, chopped

In a small bowl, combine the chicken, avocado, bacon, celery, onion, olives and cheese. In another small bowl, combine the lemon juice, honey, mustard, garlic, dill weed, salt and pepper. Whisk in the oil. Pour over the chicken mixture; toss to coat. Place romaine on each tortilla; top with 2/3 cup chicken mixture. Sprinkle with tomatoes; roll up. Yield: 4 servings.