NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 whole whole grain tortilla

2 tbsp buffalo sauce

1 oz part-skim mozzarella cheese

1 tbsp red onion

1 stalk celery

0.25 cup non-fat Greek yogurt

0.25 tsp garlic powder

0.25 tsp dried dill

0.5 tsp apple cider vinegar

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Heat the olive oil in a skillet over medium-high heat and cook the chicken breast seasoned with sea salt and black pepper until golden and cooked through, about 5-7 minutes per side.

• 3

  Once the chicken is cool enough to handle, shred it using two forks and toss it in a small bowl with the buffalo sauce until evenly coated.

• 4

  In a separate small bowl, whisk together the non-fat Greek yogurt, garlic powder, dried dill, and apple cider vinegar to create the zesty ranch dressing.

• 5

  Place the whole grain tortilla on the prepared baking sheet and evenly spread the shredded buffalo chicken, shredded mozzarella, and diced red onion across the surface.

• 6

  Bake for 8-10 minutes or until the cheese is melted and bubbly and the edges of the tortilla are golden and crispy.

• 7

  Remove from the oven, top with the finely diced celery for a fresh crunch, and finish with a drizzle of the zesty ranch before slicing into wedges.