NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

1 medium whole wheat tortilla

1 tbsp dijon mustard

1 tsp honey

1 tbsp non-fat greek yogurt

0.5 cup romaine lettuce

2 slices tomato

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into even, thin strips to ensure they cook quickly and remain juicy.

• 3

  In a shallow bowl, whisk together the almond flour, sea salt, black pepper, garlic powder, and paprika.

• 4

  Press each chicken strip firmly into the almond flour mixture until lightly and evenly coated.

• 5

  Arrange the chicken on the baking sheet and bake for 12-15 minutes, flipping halfway through, until the coating is golden.

• 6

  In a small ramekin, stir together the Dijon mustard, honey, and Greek yogurt until the sauce is smooth and creamy.

• 7

  Warm the tortilla in a dry pan for 30 seconds, then layer with shredded romaine lettuce and tomato slices.

• 8

  Place the hot chicken tenders on top, drizzle generously with the honey mustard sauce, and roll tightly to serve.