NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot starch

1 tsp avocado oil

1 tbsp buffalo sauce

2 tbsp plain Greek yogurt

0.25 tsp dried dill

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat tortilla

0.5 cup romaine lettuce

0.25 cup cherry tomatoes

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and place them in a small bowl.

• 2

  Toss the chicken with arrowroot starch, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet and cook for 6-8 minutes, turning occasionally, until golden brown and crispy.

• 5

  While the chicken cooks, prepare the ranch by whisking together the Greek yogurt, dried dill, garlic powder, and onion powder in a small ramekin.

• 6

  Transfer the cooked chicken to a clean bowl and toss with the buffalo sauce until well coated.

• 7

  Warm the tortilla in the skillet for 30 seconds to make it pliable.

• 8

  Assemble the wrap by layering the shredded romaine lettuce, diced cherry tomatoes, buffalo chicken, and a drizzle of the homemade Greek yogurt ranch.

• 9

  Fold the sides of the tortilla inward and roll tightly to secure the filling before serving.