NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

2 tbsp buffalo sauce

1 medium whole wheat tortilla

0.25 cup plain Greek yogurt

0.5 tsp dried dill

0.25 tsp garlic powder

1 cup romaine lettuce

0.25 cup cherry tomatoes

2 tbsp red onion

PREPARATION

• 1

  Slice the chicken breast into small bite-sized cubes and toss in a bowl with almond flour, sea salt, and black pepper until evenly coated.

• 2

  Heat the avocado oil in a non-stick skillet over medium-high heat and cook the chicken for 6-8 minutes, turning occasionally until golden and crispy.

• 3

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

• 4

  Reduce the skillet heat to low, pour the buffalo sauce over the chicken, and toss well to glaze every piece.

• 5

  Lay the tortilla flat and layer it with chopped romaine lettuce, halved cherry tomatoes, and finely diced red onion.

• 6

  Place the buffalo chicken on top of the vegetables, drizzle with the prepared yogurt ranch, fold in the sides, and roll tightly to serve.