NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tsp arrowroot powder

1 tsp ghee

1 tbsp buffalo sauce

1 medium whole wheat tortilla

0.25 cup plain Greek yogurt

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

1 cup romaine lettuce

0.25 cup cucumber

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and toss it in a bowl with the arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  Place the seasoned chicken in an air fryer basket and cook at 400°F for 10-12 minutes, shaking the basket halfway through, until the chicken is golden and crispy.

• 3

  In a small mixing bowl, whisk together the plain Greek yogurt, garlic powder, onion powder, and dried dill to create a clean ranch dressing.

• 4

  Melt the ghee in a separate bowl and stir in the buffalo sauce, then add the crispy chicken and toss until every piece is thoroughly coated.

• 5

  Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds per side until it becomes soft and pliable.

• 6

  Lay the tortilla flat and layer with the romaine lettuce and cucumber, then top with the buffalo chicken and a generous drizzle of the Greek yogurt ranch before rolling tightly.