NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Whole wheat tortilla

1 tbsp Buffalo sauce

0.25 cup Non-fat Greek yogurt

0.5 tsp Dried dill

0.5 tsp Garlic powder

1 tsp Apple cider vinegar

1 cup Romaine lettuce

0.25 cup Shredded carrots

0.25 cup Sliced celery

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt and black pepper.

• 2

  Heat the avocado oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 3

  While the chicken is cooking, prepare the ranch by whisking together the Greek yogurt, dried dill, garlic powder, and apple cider vinegar in a small bowl.

• 4

  Remove the chicken from the pan, let it rest for 2 minutes, then dice it into bite-sized cubes.

• 5

  Place the diced chicken in a bowl and toss thoroughly with the buffalo sauce.

• 6

  Lay the whole wheat tortilla on a flat surface and layer the romaine lettuce, shredded carrots, and sliced celery in the center.

• 7

  Add the buffalo chicken on top of the vegetables and drizzle with the prepared Greek yogurt ranch.

• 8

  Fold the left and right sides of the tortilla inward, then roll from the bottom up to secure the wrap.