NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

2 tbsp buffalo sauce

2 tbsp plain Greek yogurt

0.25 tsp dried dill

0.25 tsp garlic powder

1 medium whole wheat tortilla

0.5 cup romaine lettuce

2 tbsp shredded carrots

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and place them in a bowl.

• 2

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

• 3

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 6-8 minutes, turning occasionally, until golden brown and crispy.

• 5

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

• 6

  Once the chicken is cooked through, remove the skillet from heat and toss the chicken in the buffalo sauce until well-coated.

• 7

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

• 8

  Spread the Greek yogurt ranch across the center of the tortilla.

• 9

  Layer the romaine lettuce and shredded carrots over the ranch, then top with the crispy buffalo chicken.

• 10

  Fold in the sides of the tortilla and roll it up tightly to serve.