NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Whole wheat tortilla

2 tbsp Buffalo sauce

0.25 cup Non-fat Greek yogurt

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dried dill

1 cup Shredded romaine lettuce

0.25 cup Diced celery

0.25 whole Avocado

1 tsp Avocado oil

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat avocado oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, approximately 5-6 minutes per side.

• 3

  While the chicken cooks, whisk together the Greek yogurt, garlic powder, onion powder, and dried dill in a small bowl to create a clean ranch dressing.

• 4

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

• 5

  Place the diced chicken in a bowl and toss with the buffalo sauce until every piece is well coated.

• 6

  Lay the whole wheat tortilla flat and spread the yogurt ranch dressing across the center.

• 7

  Layer the shredded romaine, diced celery, and sliced avocado on top of the dressing.

• 8

  Add the buffalo chicken, fold in the sides of the tortilla, and roll it up tightly to serve.