NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Garlic powder

2 tbsp Buffalo sauce

1 large Whole wheat tortilla

0.5 cup Romaine lettuce

0.25 cup Cherry tomatoes

2 tbsp Plain Greek yogurt

0.5 tsp Dried dill

0.25 tsp Onion powder

1 tsp Lemon juice

PREPARATION

• 1

  Slice the chicken breast into small, bite-sized strips for even cooking.

• 2

  Season the chicken strips thoroughly with sea salt and garlic powder.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, about 6-8 minutes.

• 5

  Reduce heat to low and pour the buffalo sauce over the chicken, tossing until every piece is coated.

• 6

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

• 7

  Lay the whole wheat tortilla flat and layer the crisp romaine lettuce and sliced cherry tomatoes in the center.

• 8

  Top the vegetables with the buffalo chicken and drizzle with the prepared Greek yogurt ranch.

• 9

  Fold the sides of the tortilla inward and roll tightly to form a wrap.

• 10

  Place the wrap back in the skillet for 1 minute per side to achieve a toasted, crunchy exterior.