NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 slices Center-cut bacon

1 medium Whole wheat tortilla

2 tbsp Plain Greek yogurt

1 tsp Avocado oil mayonnaise

0.5 tsp Dried dill

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 cup Romaine lettuce

0.25 cup Tomato

PREPARATION

• 1

  Place the bacon slices in a cold skillet and bring to medium heat, cooking until crispy, then drain on a paper towel and crumble.

• 2

  Season the chicken breast with a pinch of the sea salt and black pepper, then sauté in the same skillet until golden brown and cooked through.

• 3

  In a small mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, dried dill, garlic powder, onion powder, lemon juice, and the remaining salt and pepper to create the fresh ranch sauce.

• 4

  Warm the whole wheat tortilla slightly in a dry pan over low heat until pliable.

• 5

  Layer the shredded romaine lettuce and diced tomatoes in the center of the tortilla.

• 6

  Add the sliced cooked chicken and crumbled bacon on top of the vegetables.

• 7

  Drizzle the homemade ranch sauce over the filling, then fold in the sides and roll the tortilla tightly into a wrap.