NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

1 medium whole wheat tortilla

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 cup shredded romaine lettuce

2 slice tomato

1 tbsp red onion

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the edges are golden brown and the meat is cooked through.

• 4

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

• 5

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

• 6

  Wipe out the skillet and place the tortilla in it for 15-30 seconds per side until warm and flexible.

• 7

  Spread the prepared Greek yogurt ranch across the center of the tortilla.

• 8

  Layer the shredded lettuce, tomato slices, and diced red onion on top of the ranch.

• 9

  Add the buffalo chicken pieces over the vegetables.

• 10

  Fold the sides of the tortilla inward and roll tightly from the bottom to create a secure wrap.

• 11

  Slice the wrap diagonally and serve immediately.