NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tsp avocado oil

0.25 cup non-fat Greek yogurt

0.5 tsp dried dill

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup shredded romaine lettuce

0.25 cup diced tomatoes

2 medium whole grain tortillas

PREPARATION

• 1

  Slice the chicken breast into thin strips and pat dry with a paper towel.

• 2

  In a small bowl, whisk together the almond flour, half of the garlic powder, half of the onion powder, sea salt, and black pepper.

• 3

  Dredge the chicken strips in the almond flour mixture until lightly coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium-high heat or preheat an air fryer to 400°F.

• 5

  Cook the chicken for 4-5 minutes per side in the skillet, or 8-10 minutes in the air fryer, until golden brown and cooked through.

• 6

  While the chicken cooks, prepare the ranch dressing by mixing the Greek yogurt, dried dill, remaining garlic powder, and remaining onion powder in a small dish.

• 7

  Warm the tortillas in a dry pan for 30 seconds until pliable.

• 8

  Assemble the wraps by spreading the yogurt ranch onto each tortilla, then layering with shredded romaine, diced tomatoes, and the crispy chicken strips.

• 9

  Roll tightly and serve immediately.