NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

2 tbsp buffalo sauce

0.25 cup nonfat Greek yogurt

1 tsp lemon juice

0.5 tsp dried dill

1 medium whole wheat tortilla

1 cup romaine lettuce

0.25 whole avocado

PREPARATION

• 1

  Pat the chicken breast pieces dry with a paper towel to ensure maximum crispiness.

• 2

  In a bowl, toss the chicken with arrowroot powder, garlic powder, onion powder, sea salt, and black pepper until evenly coated.

• 3

  Heat avocado oil in a large skillet over medium-high heat and cook the chicken for 6-8 minutes until golden brown and cooked through.

• 4

  While the chicken cooks, whisk together the Greek yogurt, lemon juice, and dried dill in a small bowl to create the high-protein ranch dressing.

• 5

  Transfer the cooked crispy chicken to a clean bowl and toss thoroughly with the buffalo sauce.

• 6

  Warm the tortilla slightly in a dry pan, then layer with shredded romaine lettuce, avocado slices, and the buffalo chicken.

• 7

  Drizzle with the prepared yogurt ranch, fold in the sides, and roll tightly before slicing.