NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 medium whole wheat tortilla

1 tbsp buffalo sauce

0.25 cup nonfat Greek yogurt

0.5 tsp dried dill

1 cup romaine lettuce

0.25 cup tomatoes

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt and dried dill to create a clean, high-protein ranch dressing.

• 2

  Cut the chicken breast into bite-sized cubes and toss with almond flour, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes until golden brown and cooked through.

• 4

  Transfer the cooked chicken to a bowl and toss with the buffalo sauce until every piece is well coated.

• 5

  Lay the tortilla flat and spread the prepared ranch dressing in the center, then layer with shredded romaine lettuce and diced tomatoes.

• 6

  Place the crispy buffalo chicken on top of the vegetables, fold the sides of the tortilla inward, and roll tightly to secure the wrap.