NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

2 tbsp buffalo sauce

2 tbsp plain Greek yogurt

1 tsp dried dill

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 whole avocado

1 cup shredded romaine lettuce

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and crispy on the edges.

• 3

  In a small mixing bowl, combine the Greek yogurt, dried dill, garlic powder, and onion powder to create a clean, high-protein ranch dressing.

• 4

  Once the chicken is fully cooked, add the buffalo sauce to the skillet and toss until every piece is thoroughly coated and glazed.

• 5

  Lay the tortilla flat on a clean surface and spread the Greek yogurt ranch across the center, then layer on the shredded romaine and sliced avocado.

• 6

  Place the crispy buffalo chicken over the vegetables, fold in the sides of the tortilla, and roll it up tightly before slicing diagonally.