NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

2 tbsp buffalo sauce

1 medium whole wheat tortilla

2 tbsp non-fat Greek yogurt

0.5 tsp dried dill

0.25 tsp garlic powder

0.25 tsp onion powder

1 tsp lemon juice

1 cup shredded romaine lettuce

0.25 cup shredded carrots

0.25 cup diced tomatoes

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, lemon juice, and a pinch of salt and pepper to create the clean ranch dressing.

• 2

  Slice the chicken breast into thin strips and season evenly with the remaining sea salt and black pepper.

• 3

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

• 4

  Add the chicken strips to the skillet and sear for 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through.

• 5

  Remove the skillet from the heat and pour the buffalo sauce over the chicken, tossing well to ensure every piece is coated.

• 6

  Briefly warm the whole wheat tortilla in a separate dry pan or over a low flame for 30 seconds until pliable.

• 7

  Lay the tortilla flat and spread a layer of the prepared Greek yogurt ranch down the center.

• 8

  Top with shredded romaine lettuce, shredded carrots, diced tomatoes, and the buffalo chicken strips.

• 9

  Fold the sides of the tortilla inward and roll tightly to secure the wrap before slicing in half.