NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

1 medium whole wheat tortilla

2 tbsp nonfat Greek yogurt

2 tbsp buffalo hot sauce

0.25 whole avocado

1 cup shredded romaine lettuce

0.25 cup shredded carrots

0.25 cup diced celery

0.25 tsp garlic powder

0.25 tsp dried dill

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the whole wheat tortilla on a flat surface and spread the mashed avocado across the center to create a creamy, healthy fat barrier.

• 4

  Layer the shredded romaine lettuce over the avocado, then spoon the buffalo chicken mixture evenly on top of the greens.

• 5

  Fold in the left and right sides of the tortilla, then roll it up tightly from the bottom to the top to secure the filling.

• 6

  Slice the wrap diagonally in half and serve immediately while the vegetables are crisp.