NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

0.25 cup plain non-fat Greek yogurt

1 tbsp buffalo hot sauce

1 tsp ghee

0.5 cup celery

0.25 cup carrots

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp dried dill

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper, then pan-sear in a non-stick skillet over medium-high heat until cooked through and golden.

• 2

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

• 3

  Finely dice the celery and shred the carrots, then fold them into the ranch dressing until well combined.

• 4

  In a separate small pan or microwave-safe dish, melt the ghee and whisk it into the buffalo hot sauce.

• 5

  Slice the cooked chicken into strips and toss them in the buffalo glaze until every piece is thoroughly coated.

• 6

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

• 7

  Place the buffalo chicken in the center of the tortilla and top with a generous portion of the celery ranch slaw.

• 8

  Fold the sides of the tortilla inward and roll tightly to secure the filling before slicing in half to serve.