NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 medium whole wheat tortilla

0.25 cup plain Greek yogurt

1 tsp fresh dill

1 tsp lemon juice

1 cup romaine lettuce

0.25 cup tomato

PREPARATION

• 1

  Slice the chicken breast into thin strips and pat dry with a paper towel.

• 2

  In a medium bowl, whisk together the arrowroot powder, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Toss the chicken strips in the arrowroot mixture until evenly coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium-high heat or preheat an air fryer to 400°F.

• 5

  Cook the chicken for 4-5 minutes per side in the skillet, or air fry for 10-12 minutes, until the exterior is golden and crispy.

• 6

  While the chicken cooks, prepare the clean ranch by whisking the Greek yogurt, fresh dill, and lemon juice in a small bowl.

• 7

  Warm the whole wheat tortilla in a dry pan for 30 seconds until pliable.

• 8

  Lay the tortilla flat and layer with shredded romaine lettuce and diced tomatoes.

• 9

  Place the crispy chicken strips on top, drizzle generously with the yogurt ranch, and roll tightly into a wrap.