NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 large whole wheat tortilla

2 tbsp buffalo hot sauce

1 tsp ghee

0.25 cup nonfat greek yogurt

0.5 tsp garlic powder

0.5 tsp dried dill

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup shredded romaine lettuce

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season with a pinch of sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6-8 minutes.

• 3

  In a small bowl, whisk together the buffalo hot sauce and melted ghee, then toss the cooked chicken in the mixture until well coated.

• 4

  Cut the large tortilla into four equal wedges. Place a portion of the buffalo chicken in the center of each wedge and fold the edges over to create a triangle pocket.

• 5

  Wipe out the skillet and return to medium heat. Place the triangles seam-side down and sear for 1-2 minutes per side until the exterior is golden and crispy.

• 6

  In a small ramekin, stir together the Greek yogurt, garlic powder, dried dill, onion powder, and remaining salt and pepper to create the ranch dip.

• 7

  Serve the crispy triangles immediately over a bed of shredded romaine lettuce with the ranch dip on the side.