NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp ghee

2 tbsp buffalo sauce

0.25 cup plain Greek yogurt

0.5 tsp dried dill

1 tsp lemon juice

1 medium whole wheat tortilla

1 cup shredded romaine lettuce

0.25 cup shredded carrots

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and toss in a bowl with almond flour, garlic powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken for 5-6 minutes, turning occasionally until golden brown and cooked through.

• 3

  In a small bowl, whisk together the Greek yogurt, dried dill, and lemon juice to create a clean, high-protein ranch dressing.

• 4

  Remove the skillet from heat and pour the buffalo sauce over the crispy chicken, tossing well to coat every piece thoroughly.

• 5

  Place the tortilla on a flat surface, layer with shredded romaine lettuce and carrots, then top with the buffalo chicken and a generous drizzle of the ranch.

• 6

  Roll the tortilla tightly, tucking in the sides, then slice in half and serve immediately while the chicken is still warm.