• Servings: 4
• 1/2 cup mayonnaise
• 1 teaspoon minced fresh tarragon
• 2 teaspoons fresh lemon juice
• 4 multi-grain flatbreads (we used a brand called Flat Out)
• 2 cups shredded romaine lettuce
• 2 cups chopped tomato
• 8 apple smoked bacon slices, cooked and drained
• 2 cups cooked shredded chicken breast

1. On each flatbread, spread about 2 tablespoons of the mayonnaise mixture on top.
2. Scatter each flatbread with an even amount of the lettuce and tomatoes.
3. Crumble 2 bacon slices, per serving, over the lettuce and tomatoes.
4. Sprinkle an even amount of chicken on top of the bacon.
5. Carefully roll each flatbread up and cut in half to serve.

I make this recipe for a great picnic staple, in a pinch and to save time I have also just used bottled ranch dressing in place of the mayo mixture called for. You could use pre-cooked chicken as well, but I prefer to roast my own chicken breasts ala the Barefoot Contessa style.