NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

1 cup shredded romaine lettuce

0.25 cup shredded carrots

1 tbsp buffalo sauce

2 tbsp nonfat Greek yogurt

0.25 tsp garlic powder

0.25 tsp dried dill

0.25 tsp onion powder

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, garlic powder, and onion powder.

• 2

  Heat the olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 5

  In a small bowl, toss the chicken strips with the buffalo sauce until well coated.

• 6

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

• 7

  Lay the tortilla flat and layer the shredded romaine and carrots in the center.

• 8

  Place the buffalo chicken on top of the vegetables and drizzle with the yogurt ranch.

• 9

  Fold in the sides of the tortilla and roll tightly into a wrap.

• 10

  Optional: Place the wrap back in the skillet for 1 minute per side to lightly toast the exterior for extra crunch.