NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp buffalo sauce

1 medium whole wheat tortilla

2 tbsp greek yogurt

0.25 tsp dried dill

0.25 tsp garlic powder

1 cup shredded romaine lettuce

0.25 cup shredded carrots

0.25 cup diced celery

PREPARATION

• 1

  Season the chicken breast evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a medium skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 6 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 5

  In a small bowl, toss the chicken strips with the buffalo sauce until well coated.

• 6

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

• 7

  Warm the tortilla slightly in the skillet or microwave to make it pliable.

• 8

  Layer the shredded romaine, carrots, and celery in the center of the tortilla.

• 9

  Top the vegetables with the buffalo chicken strips and drizzle the prepared yogurt ranch over the top.

• 10

  Fold in the sides of the tortilla and roll tightly to secure the wrap before serving.