Makes 4 wraps
4-8 iceberg lettuce leaves
4 hard-boiled eggs , peeled and halved
6 oz cooked chicken breast, cubed or shredded
1 avocado, peeled and diced
¼ - ½ cup balsamic or red wine vinaigrette
1 cup halved cherry or sungold tomatoes
½ small red onion, thinly sliced
4 slices bacon, cooked crisp and crumbled
2 tablespoons chopped fresh chives
3-4 ounces Point Reyes Original Blue, crumbled
Salt & pepper
Lay 4 lettuce leaves on work surface. If any aren't sturdy or have any tears, layer with an additional leaf on top.
Evenly divide toppings on lettuce leaves. Season with salt & pepper.
Roll the lettuce wraps, burrito-style or enjoy as a freeform lettuce cup.
