NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

2 tbsp buffalo sauce

1 medium whole wheat tortilla

0.25 cup non-fat Greek yogurt

0.25 tsp dried dill

0.25 tsp garlic powder

0.25 tsp onion powder

1 cup romaine lettuce

0.25 cup celery

0.25 cup carrots

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Season the chicken breast pieces with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat and sauté the chicken until it is golden brown and cooked through.

• 3

  In a small bowl, whisk together the non-fat Greek yogurt, dried dill, garlic powder, and onion powder to create the ranch dressing.

• 4

  Remove the skillet from the heat and toss the cooked chicken in the buffalo sauce until well coated.

• 5

  Warm the whole wheat tortilla in a separate dry pan until soft, then layer the romaine lettuce, celery, and carrots in the center.

• 6

  Place the buffalo chicken on top of the vegetables, drizzle with the yogurt ranch, and fold into a tight wrap.

• 7

  Return the wrap to the hot skillet for 60 seconds per side to achieve a perfectly crispy exterior.