NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp buffalo sauce

0.25 cup non-fat Greek yogurt

0.25 tsp dried dill

0.25 tsp onion powder

1 medium whole wheat tortilla

1 cup shredded romaine lettuce

0.25 cup shredded carrots

0.25 whole avocado

PREPARATION

• 1

  Slice the chicken breast into thin bite-sized strips and season evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes until golden brown and cooked through.

• 3

  In a small mixing bowl, combine the non-fat Greek yogurt, dried dill, and onion powder to create a high-protein ranch dressing.

• 4

  Transfer the cooked chicken to a bowl and toss thoroughly with the buffalo sauce until every piece is coated.

• 5

  Wipe out the skillet and briefly toast the tortilla for 20 seconds per side until warm and pliable.

• 6

  Spread the Greek yogurt ranch onto the center of the tortilla, then layer with shredded romaine, carrots, buffalo chicken, and sliced avocado.

• 7

  Fold the sides of the tortilla inward and roll tightly from the bottom up to secure the wrap before slicing in half.