NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp avocado oil

1 medium whole wheat tortilla

0.25 cup plain Greek yogurt

0.5 tsp dried dill

0.5 tsp onion powder

1 tsp lemon juice

1 cup romaine lettuce

0.25 cup diced tomato

PREPARATION

• 1

  Slice the chicken breast into thin strips and place them in a bowl.

• 2

  Toss the chicken with almond flour, sea salt, black pepper, and garlic powder until evenly coated.

• 3

  Heat the avocado oil in a non-stick skillet over medium-high heat or preheat an air fryer to 400 degrees Fahrenheit.

• 4

  Cook the chicken for 4-5 minutes per side in the skillet, or air fry for 10-12 minutes, until the coating is golden and crispy.

• 5

  In a small bowl, whisk together the Greek yogurt, dried dill, onion powder, and lemon juice to create the clean ranch dressing.

• 6

  Warm the tortilla slightly in a dry pan or microwave for 10 seconds to make it pliable.

• 7

  Spread a layer of the yogurt ranch onto the center of the tortilla, then top with shredded romaine lettuce and diced tomatoes.

• 8

  Place the crispy chicken strips on top of the vegetables, fold in the sides of the tortilla, and roll it tightly into a wrap.