Avocado From Mexico Chicken Wrap


1 cup cooked chicken strips
4 slices, cooked crisp bacon, crumbled
1/2 cup chopped tomato
1/4 cup corn kernels
1/4 cup chopped cilantro
1/2 cup blue cheese dressing
Hot sauce, to taste
2 fully ripened avocados from Mexico, halved, pitted, peeled and thinly sliced
4 flour tortillas (10-inch), warmed


In bowl, combine chicken, bacon, tomato, corn and cilantro. Stir in blue cheese dressing and hot sauce, if desired. To assemble: Spoon chicken mixture onto each tortilla near one edge, dividing equally. Arrange avocado slices on top. Fold in sides; roll up, starting from edge with filling. To serve: Cut each wrap diagonally in half; place seam side down on plate.

Serves: 4 portions