NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp almond meal

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 medium whole wheat tortilla

1 cup romaine lettuce

0.25 whole avocado

2 tbsp Greek yogurt

1 tsp lemon juice

PREPARATION

• 1

  Slice the chicken breast into thin, even strips to ensure quick and uniform cooking.

• 2

  In a shallow dish, combine the almond meal, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Press each chicken strip firmly into the almond mixture until all sides are thoroughly coated.

• 4

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

• 5

  Add the chicken strips to the skillet and cook for 4-5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 6

  In a small bowl, whisk together the Greek yogurt and lemon juice to create a bright, zesty dressing.

• 7

  Warm the tortilla in a dry pan for 30 seconds until pliable.

• 8

  Layer the shredded romaine lettuce and sliced avocado onto the center of the tortilla.

• 9

  Place the crispy chicken strips on top, drizzle with the yogurt dressing, and roll the wrap tightly before slicing in half.