NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Whole wheat tortilla

0.25 cup Plain Greek yogurt

2 tbsp Buffalo sauce

0.25 tsp Garlic powder

0.25 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Romaine lettuce

0.25 cup Shredded carrots

0.25 whole Avocado

1 tsp Avocado oil

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with half of the sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

• 4

  Remove the chicken from the heat, let it rest for 5 minutes, then slice it into thin strips.

• 5

  In a small bowl, whisk together the Greek yogurt, garlic powder, dried dill, and the remaining sea salt and black pepper to create the ranch dressing.

• 6

  Place the sliced chicken in a separate bowl and toss thoroughly with the buffalo sauce until well coated.

• 7

  Warm the tortilla in a dry pan for 30 seconds per side until pliable.

• 8

  Assemble the wrap by layering the romaine lettuce, shredded carrots, avocado slices, and buffalo chicken in the center of the tortilla.

• 9

  Drizzle the yogurt ranch over the filling, fold in the sides, and roll tightly to serve.