Wedge Salad Wrap

What??!!

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INGREDIENTS

10‑inch Burrito‑Size Tortilla: I used La Banderita — soft, flexible, and perfect for a tight, clean wrap.

Blue Cheese Dressing (2 1/2 tablespoons: Homemade is best (recipe linked) — creamy, tangy, and just thick enough to cling to the lettuce layers.

Iceberg Lettuce Wedge: Trimmed of soft outer leaves, core removed, and ends squared off so the wedge becomes a crisp, compact rectangle that tucks beautifully into the wrap.

Medium Roma Tomato, Thinly Sliced: Adds bright acidity and a juicy pop of color.

Thin Sliced Red Onion (2-4 slices): For a little bite and a touch of sharpness.

½ teaspoon finely diced chives: Fresh, delicate onion flavor.

Finely Diced Parsley (1/2 teaspoon): Herbaceous lift and a hint of green.

Pinch of Salt and Pepper: Just enough to wake everything up.

Crispy Bacon (2 pieces, halved): Smoky crunch in every layer — essential wedge‑salad energy.

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Wedge Salad Wrap

Prep time: 15 MinTotal time: 15 Min

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Ingredients

• 10 inch large burrito tortilla (I used these by La Banderita)
• 2 tablespoons blue cheese dressing (recipe here)
• Iceberg lettuce wedge, cleaned of soft external leaves and core removed. Then cut off the ends so you have something that looks less like a canoe (wedge) and heading toward a rectangle.
• 1 medium Roma tomato, thinly sliced
• 2-4 thinly sliced rings of red onion
• 1/2 teaspoon finely diced chives
• 1/2 teaspoon finely diced parlsey
• Pinch of salt and pepper
• 2 strips of bacon, halved and cooked to crispy

Instructions

1. Warm the tortilla for 10-15 seconds in the microwave or in a skillet until it's warmed through.
2. Set the tortilla on a working surface. Take 1 of the tablespoons of blue cheese a slather it over the tortilla.
3. Take your prepared lettuce wedge, set it on the center of the tortilla and give it a good smush to get it more level that boat shaped.
4. Layer the tomato over the lettuce and then the onion.
5. Sprinkle the chives and parsley over, then add the pinch of salt and pepper.
6. Spoon the other tablespoon of dressing over and add the crispy bacon pieces.
7. Now tightly wrap the tortilla around the ingredients. See notes for detailed instructions, in case you are unfamiliar. It can be a little tricky.

Notes

Instructing to tightly wrap the ingredients:

Because the filling is shaped like a rectangle, position it so the wide edge is facing you.

1. Fold the left and right sides inward so they snugly cover the ends of the filling; this creates the “closed ends” of the wrap.
2. With your thumbs, lift the bottom edge of the tortilla up and over the filling, pulling it toward the far side. Your fingers should be holding the folded sides in place as you do this.
3. Tuck the bottom edge firmly underneath the filling, creating tension and tightening the roll. Continue rolling forward, keeping the sides tucked in, until the wrap is fully rolled and the seam lands on the bottom.

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