NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

2 tbsp buffalo sauce

0.25 cup non-fat greek yogurt

0.5 tsp dried dill

0.5 tsp garlic powder

0.5 tsp onion powder

1 tsp lemon juice

1 cup celery

0.5 cup carrots

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, and lemon juice to create a creamy ranch dressing.

• 2

  In a separate mixing bowl, toss the thinly sliced celery and shredded carrots with half of the prepared ranch dressing until well coated.

• 3

  Heat the olive oil in a skillet over medium-high heat; season the diced chicken breast with sea salt and black pepper.

• 4

  Sauté the chicken in the skillet for 6-8 minutes until golden brown and cooked through.

• 5

  Reduce the heat to low and stir in the buffalo sauce, tossing the chicken until every piece is glazed and fragrant.

• 6

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

• 7

  Assemble the wrap by spreading the remaining ranch dressing on the tortilla, adding the buffalo chicken, and topping with the crunchy celery slaw.