NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.5 tsp avocado oil

2 small whole wheat tortillas

2 tbsp non-fat Greek yogurt

0.5 tsp dried dill

0.5 tsp lemon juice

0.5 cup shredded romaine lettuce

0.25 cup diced tomatoes

PREPARATION

• 1

  Slice the chicken breast into thin, even strips.

• 2

  In a small bowl, whisk the egg until smooth.

• 3

  In a separate shallow dish, combine almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Dip each chicken strip into the egg wash, then dredge in the almond flour mixture until coated.

• 5

  Heat avocado oil in a non-stick skillet over medium heat and cook chicken for 4-5 minutes per side until golden and cooked through.

• 6

  In a small jar, whisk together the Greek yogurt, dried dill, and lemon juice to create the ranch dressing.

• 7

  Warm the tortillas slightly, then layer with shredded lettuce, diced tomatoes, and the crispy chicken.

• 8

  Drizzle with the yogurt ranch and fold into wraps.