Heat a large skillet over medium-high heat and add oil. Season chicken with salt, garlic powder, and paprika. Add chicken to skillet and cook for 5-8 minutes per side, until chicken is done. Let cool and slice.
Place the wrap on a clean surface. Spread 4 tablespoons blue cheese dressing over wrap. Place the lettuce on the upper ⅓ of the wrap. Top with a few slices of tomatoes, about ½ cup cooked chicken, 1 piece of bacon, and a few slices of avocado. Season with salt and pepper (about a pinch of each per wrap).
Roll the wrap and slice in half. Repeat with remaining wraps. Enjoy!
Cut a large piece of waxed paper and place the wrap on top. Follow directions for making wrap.
Roll the wrap in the waxed paper and secure using two toothpicks in each wrap (one on each end -- see photo).
Refrigerate in a zip top bag or container until ready to enjoy.
*Use leftover cooked chicken. You'll need about 3 cups cooked. If using cooked chicken, omit oil, chicken, ½ teaspoon salt, and garlic powder. *Can substitute chicken for hard-boiled eggs. Use 1 hard-boiled egg per wrap. *You can also add hard-boiled eggs. Use half of a hard-boiled egg per wrap. *Substitute ranch dressing for blue cheese dressing if desired.
Recipe from Living Well Kitchen https://blog.memeinge.com/cobb-salad-wraps/