NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.13 tsp sea salt

0.13 tsp black pepper

2 tbsp buffalo sauce

2 tbsp Greek yogurt

0.5 tsp dried dill

0.25 tsp garlic powder

1 medium whole wheat tortilla

1 cup romaine lettuce

0.25 cup shredded carrots

0.13 whole avocado

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

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

• 4

  Remove the chicken from the pan, let it rest for 2 minutes, then slice it into thin strips.

• 5

  In a small mixing bowl, toss the sliced chicken with the buffalo sauce until every piece is thoroughly coated.

• 6

  Lay the whole wheat tortilla flat on a clean surface and layer the romaine lettuce, shredded carrots, and sliced avocado in the center.

• 7

  Place the buffalo chicken strips over the vegetables and drizzle the prepared Greek yogurt ranch dressing on top.

• 8

  Fold the left and right sides of the tortilla inward, then roll from the bottom up tightly to secure the wrap before slicing diagonally.