NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Arrowroot powder

1 tsp Avocado oil

2 tbsp Buffalo hot sauce

1 large Whole wheat tortilla

0.25 cup Non-fat Greek yogurt

0.5 tsp Dried dill

0.25 tsp Garlic powder

0.25 tsp Onion powder

1 cup Romaine lettuce

0.25 cup Tomato

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry and dice into small bite-sized pieces.

• 2

  In a small bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the avocado oil in a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  While the chicken cooks, whisk together the Greek yogurt, dried dill, garlic powder, and onion powder to create the ranch dressing.

• 5

  Remove the skillet from heat and toss the crispy chicken pieces in the buffalo hot sauce until fully glazed.

• 6

  Lay the tortilla flat and layer with shredded romaine lettuce, diced tomatoes, the buffalo chicken, and a generous drizzle of the yogurt ranch.

• 7

  Fold in the sides and roll the tortilla tightly before slicing in half to serve.