NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 medium whole wheat tortilla

1 tbsp buffalo sauce

2 tbsp plain Greek yogurt

0.5 tsp dried dill

0.25 tsp garlic powder

1 cup romaine lettuce

0.25 cup shredded carrots

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt and black pepper.

• 2

  Heat the avocado oil in a medium skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 6 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.

• 4

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

• 5

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 6

  Toss the chicken strips in the buffalo sauce until thoroughly coated.

• 7

  Warm the tortilla slightly in the skillet, then lay it flat on a clean surface.

• 8

  Layer the shredded romaine and carrots in the center of the tortilla, top with the buffalo chicken, and drizzle with the prepared Greek yogurt ranch.

• 9

  Fold in the sides of the tortilla and roll it up tightly to secure the filling.