NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tbsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Avocado oil

2 tbsp Buffalo hot sauce

0.5 tsp Ghee

0.25 cup Non-fat Greek yogurt

0.25 tsp Garlic powder

0.25 tsp Dried dill

1 medium Whole wheat tortilla

0.5 cup Shredded romaine lettuce

2 tbsp Diced tomatoes

PREPARATION

• 1

  Slice the chicken breast into small, bite-sized cubes and place them in a bowl.

• 2

  Toss the chicken with arrowroot powder, sea salt, and black pepper until every piece is lightly and evenly coated.

• 3

  Heat the avocado oil in a large skillet over medium-high heat. Once shimmering, add the chicken in a single layer.

• 4

  Sear the chicken for 6-8 minutes, turning occasionally, until the exterior is golden-brown and crispy and the center is cooked through.

• 5

  In a small saucepan or microwave-safe dish, combine the buffalo hot sauce and ghee, heating until melted and whisking to combine.

• 6

  Pour the buffalo mixture over the cooked chicken in the skillet and toss to glaze every piece.

• 7

  In a small bowl, whisk together the Greek yogurt, garlic powder, and dried dill to create a clean-eating ranch dressing.

• 8

  Warm the tortilla in a dry pan for 30 seconds per side until pliable.

• 9

  Assemble the wrap by spreading the yogurt ranch onto the tortilla, then layering the romaine lettuce, diced tomatoes, and crispy buffalo chicken.

• 10

  Fold the sides of the tortilla inward and roll tightly from the bottom to seal.