NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Whole wheat tortilla

0.25 cup Nonfat Greek yogurt

2 tbsp Buffalo sauce

0.25 cup Celery

0.25 cup Carrots

0.25 whole Avocado

1 cup Romaine lettuce

0.25 tsp Garlic powder

0.25 tsp Dried dill

1 tsp Olive oil

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a skillet over medium heat and cook the chicken until golden brown and fully cooked through.

• 3

  In a small mixing bowl, whisk together the Greek yogurt, buffalo sauce, garlic powder, and dried dill until smooth.

• 4

  Finely dice the celery and shred the carrots.

• 5

  In a medium bowl, combine the cooked chicken with the diced celery, shredded carrots, and the buffalo ranch sauce until evenly coated.

• 6

  Lay the whole wheat tortilla flat and layer the shredded romaine lettuce and sliced avocado in the center.

• 7

  Spoon the buffalo chicken mixture over the greens, fold in the sides of the tortilla, and roll it tightly into a wrap.