NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

1 tbsp buffalo hot sauce

2 tbsp plain non-fat Greek yogurt

0.25 tsp garlic powder

0.25 tsp dried dill

0.25 whole avocado

1 cup shredded romaine lettuce

0.25 cup shredded carrots

0.25 cup diced celery

1 tsp olive 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 the olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through.

• 3

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

• 4

  In a small bowl, toss the diced chicken with the buffalo hot sauce until evenly coated.

• 5

  In a separate small ramekin, whisk together the Greek yogurt, garlic powder, and dried dill to create a clean ranch dressing.

• 6

  Lay the tortilla flat and spread the yogurt ranch across the center, then layer with shredded romaine, carrots, celery, and avocado slices.

• 7

  Place the buffalo chicken on top of the vegetables, fold in the sides of the tortilla, and roll tightly to secure the wrap.