1-First, make the dressing: In a bowl, combine 1/2 cup mayonnaise, 3 tablespoons lemon juice, 3 tablespoons milk, 2 teaspoons Worcestershire sauce, 2 teaspoons Dijon mustard, 1-2 cloves minced garlic, salt and pepper to taste, and 1/3 cup grated Parmesan cheese. Mix it all well and tweak the seasoning if needed it’s your chance to make it just right.

2-Next, prepare the salad: In a large bowl, toss the 4 cups shredded romaine lettuce or baby spinach, sliced or diced avocado, and torn fresh basil leaves with about half of the dressing. Set this aside so the flavors can mingle a bit.

3-Then, warm the tortillas: Pop each of the 4 large flour or gluten-free tortillas in the microwave for about 20 seconds, or heat them quickly in a dry skillet until they’re nice and pliable. This step makes rolling easier and keeps things from falling apart.

4-Now, assemble each wrap: Spread a thin layer of basil pesto over the tortilla, add a generous scoop of the dressed salad mixture, top with the grilled chicken, chopped bacon, and crumbled blue cheese or shredded cheddar, then drizzle a little extra dressing over the fillings. Fold the sides in and roll it up tight, just like a burrito.

5-Finally, for an optional finish, warm the assembled wraps in a skillet with a drizzle of olive oil, turning them until they’re lightly golden, or enjoy them at room temperature. It’s up to you how you serve them, but they’re always a hit.