NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

1 medium whole wheat tortilla

2 tbsp plain Greek yogurt

1 tbsp buffalo sauce

0.5 cup romaine lettuce

0.25 tsp garlic powder

0.25 tsp dried dill

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides with sea salt and black pepper.

• 2

  Heat the avocado oil in a medium skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken cooks, whisk together the Greek yogurt, garlic powder, dried dill, and onion powder in a small bowl to create the ranch dressing.

• 5

  Remove the chicken from the pan, let it rest for 2 minutes, then dice it into bite-sized cubes.

• 6

  In a clean bowl, toss the diced chicken with the buffalo sauce until every piece is thoroughly coated.

• 7

  Wipe out the skillet and briefly warm the tortilla for 15 seconds on each side until pliable.

• 8

  Assemble the wrap by layering the shredded romaine lettuce in the center of the tortilla, followed by the buffalo chicken.

• 9

  Drizzle the prepared Greek yogurt ranch over the chicken and fold the sides of the tortilla inward, rolling tightly to secure.

• 10

  Place the wrap back in the skillet for 30 seconds per side to seal the edge and add a final crunch before serving.