NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Non-fat Greek yogurt

1 tbsp Buffalo sauce

0.5 tsp Garlic powder

0.5 tsp Dried dill

1 medium Whole wheat tortilla

0.5 cup Romaine lettuce

2 tbsp Carrots

1 stalk Celery

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces.

• 2

  Heat the olive oil in a skillet over medium-high heat and sauté the chicken with sea salt and black pepper until golden brown and fully cooked.

• 3

  In a small mixing bowl, combine the non-fat Greek yogurt, buffalo sauce, garlic powder, and dried dill to create a zesty buffalo ranch dressing.

• 4

  Finely dice the celery stalk and prepare the shredded carrots and romaine lettuce.

• 5

  Remove the skillet from heat and toss the cooked chicken directly in the buffalo ranch sauce until every piece is well-coated.

• 6

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

• 7

  Top the vegetables with the saucy buffalo chicken, then fold the sides in and roll the tortilla tightly.