• 1 cup (220 g) mayonnaise
• ¹⁄₃ cup, 2 tsp (81 g) extra-virgin olive oil
• ¹⁄₃ cup, 2 tsp (89 g) lemon juice
• 1 Tbsp, 1 tsp (21 g) dijon mustard
• 1 Tbsp, 1 tsp (21 g) Worcestershire sauce
• 2 to 4 cloves garlic, grated
• kosher salt, to taste
• black pepper, to taste
• ²⁄₃ cup grated parmesan cheese, grated

To make the dressing. Combine all ingredients in a bowl or glass jar. Taste and adjust the salt and pepper.

• 2 quarts romaine lettuce, shredded
• 2 avocado, diced
• ¹⁄₂ cup fresh basil, torn

To make the wraps. In a large salad bowl, combine the lettuce, avocado, and basil. Toss with 1/2 of the dressing.

• 8 large tortilla
• gluten free tortilla (optional), optional
• 1 cup basil pesto
• 2 to 3 cups grilled chicken, cubed
• 12 slices bacon, cooked crisp
• 1 cup mild blue cheese, crumbled or cheddar cheese, shredded

Place one tortilla at a time in the microwave for 20 seconds. Spread on a layer of pesto, then add the salad, chicken, bacon, and cheese. Drizzle over more dressing. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining ingredients.