NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp buffalo sauce

1 tbsp Greek yogurt

0.13 tsp dried dill

0.13 tsp onion powder

1 medium whole wheat tortilla

1 cup shredded romaine lettuce

0.25 cup shredded carrots

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into bite-sized 1/2-inch cubes.

• 2

  Season the chicken cubes evenly with sea salt, black pepper, and garlic powder.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through.

• 5

  While the chicken cooks, whisk together the Greek yogurt, dried dill, and onion powder in a small bowl to create a quick ranch dressing.

• 6

  Remove the skillet from heat and toss the cooked chicken with the buffalo sauce until every piece is well-coated.

• 7

  Lightly toast the whole wheat tortilla in a dry pan for 30 seconds to make it pliable.

• 8

  Layer the shredded romaine lettuce and shredded carrots in the center of the tortilla.

• 9

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

• 10

  Fold the sides of the tortilla inward and roll tightly to serve.