Name: Buffalo Ranch Chicken Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Buffalo sauce; 2 tbsp Plain Greek yogurt; 0.5 tsp Dried dill; 0.25 tsp Garlic powder; 1 tsp Lemon juice; 1 medium Whole wheat tortilla; 1 cup Shredded romaine lettuce; 0.25 cup Diced celery

Nutrition

Per serving

394 calories

Protein: 44g; 45% of calories
Carbs: 26g; 27% of calories
Fat: 12g; 28% of calories

Instructions

Prep 10 min · Cook 30 min

Slice the chicken breast into bite-sized strips and season evenly with sea salt and black pepper.
Heat the avocado oil in a medium skillet over medium-high heat. Add the chicken and sauté for 6-8 minutes until golden brown and cooked through.
While the chicken cooks, prepare the clean ranch dressing by whisking together the Greek yogurt, dried dill, garlic powder, and lemon juice in a small bowl.
Once the chicken is finished, remove the skillet from the heat and toss the chicken strips in the buffalo sauce until thoroughly coated.
Warm the whole wheat tortilla slightly in a dry pan or microwave to make it pliable.
Layer the shredded romaine lettuce and diced celery in the center of the tortilla.
Top with the buffalo chicken strips and drizzle the prepared Greek yogurt ranch over the filling.
Fold in the sides of the tortilla and roll tightly to secure the wrap before serving.

Nutrition

Ingredients

Instructions

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