NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.75 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 large whole wheat tortilla

0.25 cup plain non-fat Greek yogurt

0.5 tsp dried dill

1 tsp lemon juice

1 cup romaine lettuce

0.25 cup roma tomatoes

0.13 whole avocado

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and pat them dry with a paper towel.

• 2

  In a medium bowl, whisk together the arrowroot powder, 0.5 tsp of the garlic powder, the onion powder, sea salt, and black pepper.

• 3

  Toss the chicken cubes in the spice mixture until they are evenly coated.

• 4

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

• 5

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

• 6

  In a small bowl, combine the Greek yogurt, dried dill, lemon juice, and the remaining 0.25 tsp of garlic powder to create the ranch dressing.

• 7

  Lightly toast the whole wheat tortilla in a dry pan for 30 seconds per side until pliable.

• 8

  Layer the shredded romaine, diced tomatoes, avocado slices, and crispy chicken onto the center of the tortilla.

• 9

  Drizzle the yogurt ranch over the fillings, fold in the sides, and roll the tortilla tightly into a wrap.