NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked chicken breast

1 medium Whole wheat tortilla

0.25 cup Non-fat Greek yogurt

1 tbsp Buffalo sauce

0.5 tsp Dried dill

0.5 tsp Garlic powder

0.25 cup Diced celery

0.25 cup Shredded carrots

1 cup Chopped romaine lettuce

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a medium mixing bowl, whisk together the non-fat Greek yogurt, buffalo sauce, dried dill, garlic powder, sea salt, and black pepper until the dressing is creamy and well-combined.

• 2

  Add the shredded chicken breast, diced celery, and shredded carrots to the bowl, tossing thoroughly to ensure every piece is coated in the buffalo-ranch sauce.

• 3

  Lay the whole wheat tortilla flat on a clean work surface or cutting board.

• 4

  Arrange the chopped romaine lettuce in an even layer across the center of the tortilla, leaving about an inch of space from the edges.

• 5

  Spoon the buffalo chicken salad mixture directly over the bed of lettuce.

• 6

  Fold the left and right sides of the tortilla inward toward the center, then roll the tortilla tightly from the bottom up to create a secure wrap.

• 7

  Slice the wrap in half diagonally with a sharp knife and serve immediately while the lettuce is still crisp.