NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

2 tbsp buffalo sauce

1 tsp ghee

0.5 oz blue cheese crumbles

2 tbsp non-fat Greek yogurt

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dried dill

1 cup romaine lettuce

0.25 cup celery

0.25 cup carrots

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6-8 minutes.

• 3

  In a small bowl, whisk together the buffalo sauce and melted ghee, then toss the cooked chicken in the mixture until well coated.

• 4

  In a separate small bowl, combine the Greek yogurt, garlic powder, onion powder, and dried dill to create a clean ranch-style spread.

• 5

  Warm the whole wheat tortilla slightly in a dry pan to make it more pliable.

• 6

  Spread the yogurt mixture onto the center of the tortilla, then layer the shredded romaine lettuce, diced celery, and shredded carrots.

• 7

  Top with the buffalo chicken and sprinkle with blue cheese crumbles.

• 8

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