Chicken Cobb Wrap

This is from Bobby Flay and Hellman's. Added missing ingredients and instructions.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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

Directions

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 sauté 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.