NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

1 tbsp buffalo sauce

2 tbsp nonfat Greek yogurt

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup romaine lettuce

2 tbsp red onion

PREPARATION

• 1

  Slice chicken breast into thin strips and season with half of the salt and pepper.

• 2

  In a small bowl, whisk together the Greek yogurt, garlic powder, onion powder, dried dill, and the remaining salt and pepper to create the ranch dressing.

• 3

  Heat the avocado oil in a skillet over medium-high heat and sear the chicken strips until golden brown and cooked through, about 5-7 minutes.

• 4

  Remove the skillet from heat and toss the cooked chicken strips in the buffalo sauce until evenly coated.

• 5

  Lay the whole wheat tortilla flat, spread the prepared Greek yogurt ranch across the center, and top with shredded lettuce and diced red onion.

• 6

  Place the buffalo chicken strips over the vegetables, fold in the sides of the tortilla, and roll tightly to serve.