NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp avocado oil

1 tbsp buffalo sauce

1 medium whole wheat tortilla

2 tbsp plain Greek yogurt

0.5 tsp dried dill

0.25 tsp onion powder

1 cup romaine lettuce

0.25 cup tomato

PREPARATION

• 1

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

• 2

  Dice the chicken breast into bite-sized pieces and toss in a bowl with almond flour, sea salt, black pepper, and garlic powder until evenly coated.

• 3

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the coating is golden brown and the chicken is cooked through.

• 5

  Remove the skillet from the heat and pour the buffalo sauce over the chicken, tossing until every piece is well-coated.

• 6

  Warm the tortilla in a separate dry pan for 30 seconds per side until soft and pliable.

• 7

  Spread the prepared ranch dressing onto the center of the tortilla, then layer with shredded romaine, diced tomatoes, and the crispy buffalo chicken.

• 8

  Fold the sides of the tortilla inward and roll tightly to secure the filling before slicing in half to serve.