NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 medium whole wheat tortilla

1 cup romaine lettuce

0.25 cup nonfat Greek yogurt

1 tsp lemon juice

1 tsp Dijon mustard

1 tbsp grated parmesan cheese

PREPARATION

• 1

  Slice the chicken breast into thin, even strips to ensure quick and uniform cooking.

• 2

  In a shallow bowl, whisk together the almond flour, garlic powder, onion powder, dried dill, sea salt, and black pepper.

• 3

  Press each chicken strip into the almond flour mixture until thoroughly and evenly coated on all sides.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes per side until the exterior is golden brown and crispy.

• 5

  While the chicken is searing, whisk together the Greek yogurt, lemon juice, Dijon mustard, and grated parmesan in a small bowl to create the creamy Caesar dressing.

• 6

  Warm the tortilla slightly in a dry pan, then spread the yogurt dressing down the center of the wrap.

• 7

  Layer the chopped romaine lettuce over the dressing and top with the hot, crispy ranch chicken strips.

• 8

  Fold in the sides of the tortilla and roll tightly into a wrap. Slice on a diagonal and serve immediately.