4 low fat wraps, any variety or large flour tortillas (about 10-inches)
2 large eggs, hard-boiled, sliced cross wise into 6 rounds
1/2 pound roasted turkey breast, cut into 3/4-inch thick chunks or 2 cups cooked shredded turkey or chicken
8 strawberry tomatoes, halved or grape tomatoes
4 slices cooked turkey bacon, chopped
Combine salad blend with carrots and croutons in bowl. Add dressing; toss to coat.
Warm wraps in an ungreased skillet over medium heat until soft and pliable, 15 seconds each side.
Divide sliced egg, turkey, and tomatoes equally between wraps; arranging ingredients across the center. Top each with one-fourth dressed salad greens. Sprinkle with bacon. Fold wraps as you would a burrito, tucking in the ends first, and then rolling.