Ingredients Weight Measure
Mayonnaise 2 cups
Bleu cheese, crumbled 1 cup
TABASCO® brand Chipotle Pepper Sauce 4 Tbsp.
Garlic salt, divided 1-1/2 Tbsp.
Lime, zest and juice 1 ea.
Chicken breast, 6 oz. 6 ea.
TABASCO® brand Garlic Pepper Sauce 1/2 cup
Pepper, fresh, cracked to taste
Canola oil 3 oz.
Flour tortilla wraps (burrito size, 12") 12 ea.
Mixed green lettuce, fresh 2 lbs.
Tomatoes, large, vine-ripened, diced medium 5 ea.
Avocados, medium, diced 6 ea.
Eggs, large, hard boiled, diced medium 6 ea.
Bacon, crisp, crumbled 1 lb.
Red onion, large, thinly sliced 1 ea.
Salt to taste
TABASCO® brand Original Red Sauce, for garnish as needed


  1. For the dressing, in a mixing bowl place mayonnaise, bleu cheese, TABASCO® Chipotle Pepper Sauce, 1/2 Tbsp. garlic salt and the zest and juice of 1 lime. Mix well and refrigerate until needed.
  2. For Chicken, in a bowl, place chicken breasts, TABASCO® Garlic Pepper Sauce, 1 Tbsp. garlic salt, fresh cracked pepper and 3 oz. canola oil. Let the chicken marinate for 5 minutes; then grill on a charcoal grill or grill pan until done (about 5-6 minutes on each side). Let cool; then slice thin.
  3. For the wraps, lightly grill/light char marks on both sides and reserve for later use.
  4. To assemble each serving, lay the grilled tortilla wrap down on a cutting board; then spoon about 2 heaping Tbsp. dressing and spread all around.
  5. Lay down the mixed greens, enough to lightly cover the dressing; then sprinkle 1 heaping Tbsp. diced tomatoes followed by 1 heaping Tbsp. diced avocados, 2 heaping Tbsp. diced egg, 2 heaping Tbsp. diced crisp bacon, 5 thinly sliced red onion rings and 3 oz. thinly sliced grilled chicken.
  6. Season with salt and fresh cracked pepper and a couple dashes of TABASCO® Original Red Sauce if you like. Roll it up tightly like a burrito and secure with 2 toothpicks. Slice on bias and serve.

Yield: 12 servings