Ingredients:

  • 1/2 cup Mayonnaise (full-fat)
  • 1/4 cup Buttermilk (or thinned yogurt)
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Fresh Chives (finely chopped)
  • 1/2 tsp Dried Dill
  • 1/2 tsp Garlic Powder
  • Salt and Freshly Ground Black Pepper, to taste
  • 10 oz Cooked Chicken Breast (Shredded or diced)
  • 8 slices Streaky Bacon (Cooked until crispy and crumbled)
  • 3 Large Eggs (Hard-boiled, peeled, and chopped)
  • 1 large Avocado (Diced finely)
  • 2 medium Vine Tomatoes (Diced, seeds removed)
  • 1/2 cup Blue Cheese (Crumbled finely)
  • 1 cup Romaine Lettuce (Finely shredded)
  • 4 Large Flour Tortillas (10-inch/25cm)

Instructions:

  1. Cook the Essentials: Hard-boil the three large eggs (about 8-10 minutes for firm yolks). Drain, cool immediately in ice water, peel, and coarsely chop.
  2. Crisp the Bacon: Cook the bacon rashers until perfectly crispy. Drain excess fat on paper towels, then crumble the bacon into small pieces.
  3. Prep the Chicken: If using pre-cooked chicken, shred or dice it neatly. If cooking from raw, poach or bake the chicken breast until done, then shred.
  4. Chop the Vegetables: Dice the avocado and the tomatoes (ensure tomato seeds are removed to avoid introducing unnecessary moisture). Finely shred the Romaine lettuce.
  5. Whisk the Base (Dressing): In a mixing bowl, combine the mayonnaise, buttermilk, red wine vinegar, garlic powder, dill, and a pinch of salt and pepper. Whisk vigorously until perfectly smooth.
  6. Add the Freshness (Dressing): Stir in the chopped fresh chives. Taste and adjust seasoning. Set aside.
  7. Combine the Filling (The Master Mix): In a large bowl, gently combine the shredded chicken, crispy bacon, chopped eggs, diced avocado, seeded tomato, and blue cheese crumbles.
  8. Dress Lightly: Add 4 tablespoons (60 ml) of the prepared Buttermilk Ranch dressing to the filling mix. Fold gently to coat all the ingredients without mushing the avocado. Save the rest of the dressing for spreading.
  9. Prepare the Tortillas: Lay out the tortillas flat. Spread a thin layer (about 1 Tbsp) of the remaining dressing across the center third of each tortilla—this acts as the 'glue'.
  10. Load the Filling: Place 1/4 of the mixed filling ingredients (approx. 1 cup) horizontally along the center of the dressed section. Lightly press the shredded lettuce on top of the filling pile.
  11. Wrap and Roll: Fold the two shorter sides of the tortilla inward first (to contain the filling), then fold the bottom edge up and tightly roll the wrap upward until sealed.
  12. Chill for Stability: Wrap each finished wrap tightly in cling film or foil. Refrigerate for at least 30 minutes before cutting and serving. This is essential for stability.