NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

1 tsp ghee

2 tbsp buffalo hot sauce

1 medium whole wheat tortilla

1 tbsp blue cheese crumbles

0.5 cup shredded romaine lettuce

0.25 cup shredded carrots

1 tbsp non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into small bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Toss the chicken pieces in arrowroot powder until they are lightly and evenly coated for a crisp texture.

• 3

  Heat the ghee in a non-stick skillet over medium-high heat and sear the chicken until golden brown and fully cooked.

• 4

  In a small mixing bowl, whisk together the buffalo hot sauce and Greek yogurt until the mixture is smooth.

• 5

  Add the cooked chicken to the bowl and toss thoroughly until every piece is well coated in the buffalo glaze.

• 6

  Warm the whole wheat tortilla in a dry pan over medium heat for about 30 seconds per side until soft and pliable.

• 7

  Layer the shredded romaine lettuce, carrots, buffalo chicken, and blue cheese crumbles in the center of the tortilla.

• 8

  Fold in the sides of the tortilla and roll it up tightly to secure the filling before slicing in half to serve.