NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp buffalo sauce

2 tbsp plain Greek yogurt

0.5 tsp garlic powder

0.5 tsp dried dill

1 tsp lemon juice

1 medium whole wheat tortilla

0.5 cup romaine lettuce

0.25 cup tomato

2 tbsp red onion

PREPARATION

• 1

  Slice the chicken breast into thin strips and season evenly with sea salt and black pepper.

• 2

  Heat avocado oil in a medium skillet over medium-high heat and sauté the chicken until golden brown and cooked through, approximately 6 to 8 minutes.

• 3

  In a small mixing bowl, whisk together the Greek yogurt, garlic powder, dried dill, and lemon juice to create a clean ranch dressing.

• 4

  Remove the skillet from the heat and toss the cooked chicken strips in the buffalo sauce until they are thoroughly coated.

• 5

  Lay the whole wheat tortilla flat on a clean surface and arrange the shredded romaine lettuce, diced tomatoes, and red onion in the center.

• 6

  Place the buffalo chicken strips on top of the vegetables and drizzle with the prepared yogurt ranch dressing.

• 7

  Fold the left and right sides of the tortilla toward the center, then roll tightly from the bottom to secure the filling.

• 8

  Slice the wrap diagonally and serve immediately while the chicken is still warm.