4 individual light flatbreads or pita breads, warmed
Chopped parsley or cilantro, optional
Combine eggs, mayonnaise, salad dressing, cheese and chicken in a bowl. Mix well and refrigerate, covered to blend flavors.
To serve, warm the flatbreads in a skillet. Place on a serving plate and top with 1/4 of the lettuce and egg salad. Repeat until each flatbread is complete. Sprinkle with parsley or cilantro and serve. Serves 4.
*To hard-cook eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat until the water just starts to boil. Remove the pan from source of heat; cover. Let the eggs stand in the hot water for about 15-18 minutes. Cool completely under cold running water and peel.
**To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. They will be much easier to peel.