NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

2 tbsp buffalo sauce

1 large whole wheat tortilla

0.25 cup non-fat Greek yogurt

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup romaine lettuce

0.25 cup celery

0.25 cup carrots

PREPARATION

• 1

  Pat the chicken breast dry and cut into small bite-sized cubes, then season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet in a single layer and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 4

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

• 5

  Remove the skillet from the heat, pour the buffalo sauce over the chicken, and toss until every piece is thoroughly coated.

• 6

  Warm the tortilla in a dry pan for 30 seconds per side until pliable and slightly toasted.

• 7

  Spread the yogurt ranch onto the center of the tortilla, then layer on the romaine lettuce, celery, and carrots.

• 8

  Top with the buffalo chicken, fold in the sides, and roll tightly to serve.