NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

2 tbsp buffalo sauce

1 medium whole wheat tortilla

2 tbsp plain Greek yogurt

0.5 tsp dried dill

1 cup romaine lettuce

0.25 cup tomato

2 tbsp red onion

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and toss in a bowl with arrowroot starch, garlic powder, onion powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Add the chicken to the skillet and cook for 6-8 minutes, turning occasionally, until the exterior is golden brown and crispy.

• 4

  In a small mixing bowl, combine the Greek yogurt and dried dill to create a thick, clean ranch dressing.

• 5

  Transfer the crispy chicken to a bowl and toss with the buffalo sauce until every piece is well-coated.

• 6

  Lay the whole wheat tortilla flat and spread the yogurt ranch across the center.

• 7

  Layer the shredded romaine lettuce, diced tomato, and sliced red onion over the ranch.

• 8

  Top with the buffalo chicken, fold in the sides of the tortilla, and roll it up tightly into a wrap.