• 8 cups chopped romaine lettuce
• 1/3 cup Caesar dressing
• 6 strips bacon, cooked and crumbled
• 2 stalks celery, thinly sliced
• 1/3 cup finely crumbled blue cheese
• 1/4 cup grated Parmesan cheese
• 6 large flour tortillas (10 inch/25 cm)
• 1 (10 or 12.5 oz.) can Chicken in Water, drained
• 1/4 cup Your Preferred Buffalo Sauce

Toss lettuce with dressing; stir in bacon, celery, blue cheese and Parmesan. Set aside. Spoon 2 heaping tbsp. chicken tossed in buffalo sauce along center of each tortilla, leaving small border at each end; top with salad. Fold up bottom of tortilla over filling, then fold in sides and roll up tightly. Slice in half diagonally.