NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

0.5 tsp Sea salt

0.5 tsp Black pepper

0.25 tsp Garlic powder

1.5 tbsp Buffalo sauce

1 large Whole wheat tortilla

0.25 cup Greek yogurt

0.25 tsp Dried dill

0.25 tsp Onion powder

1 cup Romaine lettuce

2 tbsp Red onion

0.25 cup Cucumber

PREPARATION

• 1

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

• 2

  Slice the chicken breast into thin strips and season them with the garlic powder and the remaining sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken strips until they are golden brown and cooked through.

• 4

  Turn off the heat and toss the hot chicken strips in the buffalo sauce until every piece is well coated.

• 5

  Lay the whole wheat tortilla flat, spread the ranch dressing in the center, then top with shredded romaine lettuce, red onion, and cucumber.

• 6

  Add the buffalo chicken, fold the sides of the tortilla inward, and roll it tightly into a wrap.

• 7

  Optional: Place the wrap seam-side down in the hot skillet for 1 minute per side to achieve a crispy, toasted exterior.