NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked chicken breast

1 medium Whole wheat tortilla

0.25 cup Non-fat Greek yogurt

1 tbsp Buffalo sauce

0.25 cup Celery

0.25 cup Carrots

1 cup Romaine lettuce

0.25 whole Avocado

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

• 2

  Dice the cooked chicken breast into bite-sized pieces and finely chop the celery and carrots.

• 3

  Fold the chicken, celery, and carrots into the yogurt dressing until every piece is thoroughly coated.

• 4

  Lay the whole wheat tortilla flat on a clean surface and arrange the shredded romaine lettuce in the center, leaving room at the edges.

• 5

  Spoon the buffalo chicken salad mixture over the lettuce and top with the sliced avocado.

• 6

  Fold the sides of the tortilla inward and roll it up tightly from the bottom to create a secure wrap.

• 7

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