NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Olive oil

1 medium Whole wheat tortilla

0.25 cup Plain Greek yogurt

1 tbsp Buffalo sauce

1 cup Shredded celery

0.5 cup Shredded cabbage

1 tsp Apple cider vinegar

0.25 tsp Garlic powder

0.25 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 3

  In a small mixing bowl, whisk together the plain Greek yogurt, garlic powder, and dried dill to create a clean ranch dressing.

• 4

  In a separate bowl, combine the shredded celery and shredded cabbage with the apple cider vinegar and half of the ranch dressing.

• 5

  Toss the cooked chicken pieces in the buffalo sauce until they are thoroughly and evenly coated.

• 6

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

• 7

  Assemble the wrap by layering the celery slaw and buffalo chicken in the center of the tortilla, drizzling with the remaining ranch, and rolling tightly.