Ingredients
2
cups cubed cooked chicken
1/2
cup green onion pieces (1/2 inch)
1
medium tomato, coarsely chopped
1
medium avocado, peeled, pitted and coarsely chopped
2
hard-cooked eggs, coarsely chopped
1/4
cup red wine vinegar
2
tablespoons olive oil
1
teaspoon sugar
1/4
teaspoon salt
1/4
teaspoon pepper
2
teaspoons Dijon mustard
6
(10-inch) flour tortillas
1 1/2
cups coarsely shredded fresh spinach
4
oz. blue cheese, crumbled (1 cup)
Preparation
In medium bowl, combine chicken, onion pieces, tomato, avocado and eggs; toss gently to mix.
In small bowl, combine vinegar, oil, sugar, salt, pepper and mustard; mix well. Add to chicken mixture; toss to coat.
Spoon chicken mixture evenly down center of each tortilla. Top each with spinach and cheese. Fold up bottom edge of each tortilla; fold in sides.
