NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot starch

1 tsp avocado oil

1 tbsp buffalo hot sauce

1 tsp ghee

0.25 cup non-fat Greek yogurt

0.5 tsp dried dill

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large whole grain tortilla

1 cup shredded romaine lettuce

0.25 cup diced tomatoes

PREPARATION

• 1

  In a small bowl, whisk together the non-fat Greek yogurt, dried dill, garlic powder, onion powder, and half of the sea salt and black pepper to create the ranch dressing.

• 2

  Cut the chicken breast into bite-sized cubes and toss them in a bowl with the arrowroot starch and the remaining salt and pepper until evenly coated.

• 3

  Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and crispy on all sides, approximately 6 to 8 minutes.

• 4

  In a separate small saucepan or microwave-safe dish, melt the ghee and whisk it into the buffalo hot sauce.

• 5

  Remove the skillet from the heat, pour the buffalo sauce mixture over the chicken, and toss until every piece is thoroughly coated.

• 6

  Warm the whole grain tortilla in a dry skillet for 30 seconds per side until soft and pliable.

• 7

  Lay the tortilla flat and spread the prepared ranch dressing across the center. Layer on the shredded romaine, diced tomatoes, and the buffalo chicken.

• 8

  Fold the sides of the tortilla inward and roll tightly from the bottom to create a secure wrap.