NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

2 tbsp buffalo sauce

1 medium whole wheat tortilla

0.25 cup plain Greek yogurt

1 tsp lemon juice

0.5 tsp dried dill

0.25 tsp garlic powder

0.13 tsp onion powder

0.5 cup shredded romaine lettuce

0.25 cup diced celery

0.25 whole avocado

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and half of the garlic powder.

• 2

  Heat avocado oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes per side until the center is no longer pink.

• 3

  While the chicken cooks, prepare the clean ranch by whisking together the Greek yogurt, lemon juice, dried dill, onion powder, and remaining garlic powder.

• 4

  Slice the cooked chicken into bite-sized strips and toss them in a small bowl with the buffalo sauce until well-coated.

• 5

  Lay the whole wheat tortilla flat and spread the yogurt ranch across the center, followed by the shredded romaine, diced celery, and sliced avocado.

• 6

  Place the buffalo chicken on top of the vegetables, fold in the sides of the tortilla, and roll it up tightly before slicing in half.