4. Put the spinach in a bowl, add the bacon and avocado, then pour over the dressing and toss lightly to coat. Divide the salad between the wraps and top with Brie slices. Fold one end of each tortilla to enclose the filling, then roll up and serve immediately with chutney or cranberry sauce.

Reprinted with permission from Wraps by Jennie Shapter, copyright © 2007 by Ryland Peters & Small, published by Ryland Peters & Small.

 
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