NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

1 tbsp buffalo sauce

2 tbsp non-fat Greek yogurt

0.5 tsp dried dill

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup romaine lettuce

0.25 cup celery

PREPARATION

• 1

  Dice the chicken breast into small, even bite-sized pieces.

• 2

  Season the chicken with sea salt, black pepper, and half of the garlic powder.

• 3

  Heat the avocado oil in a medium skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

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

• 5

  Transfer the cooked chicken to a bowl and toss thoroughly with the buffalo sauce until every piece is coated.

• 6

  Lay the tortilla flat and spread the Greek yogurt ranch across the center.

• 7

  Layer the shredded romaine lettuce, diced celery, and buffalo chicken on top of the ranch.

• 8

  Fold in the sides of the tortilla and roll tightly into a wrap.

• 9

  Optional: Wipe the skillet clean and place the wrap seam-side down for 1 minute per side to achieve a crispy, toasted exterior.