NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat tortilla

2 tbsp plain Greek yogurt

0.5 tsp dried dill

0.25 tsp garlic powder

1 tbsp buffalo sauce

0.5 cup romaine lettuce

0.25 cup shredded carrots

1 tbsp green onions

PREPARATION

• 1

  Season the chicken breast evenly with sea salt and black pepper on both sides.

• 2

  Heat the avocado oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked and golden.

• 3

  While the chicken is cooking, whisk together the Greek yogurt, dried dill, and garlic powder in a small bowl to create a clean ranch dressing.

• 4

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

• 5

  In a clean bowl, toss the diced chicken with the buffalo sauce until every piece is well coated.

• 6

  Place the tortilla in the warm skillet for 20 seconds per side until soft and pliable.

• 7

  Lay the tortilla flat and spread the yogurt ranch across the center, then top with shredded romaine, carrots, buffalo chicken, and green onions.

• 8

  Fold the sides of the tortilla inward and roll it up tightly from the bottom to secure the filling.