NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 medium Whole wheat tortilla

0 tbsp Ghee

1 tbsp Hot sauce

0.25 cup Greek yogurt

0.5 tsp Dried dill

0.5 tsp Garlic powder

0.5 cup Romaine lettuce

0.25 cup Tomato

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper.

• 2

  Heat the avocado oil in a medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and cooked through.

• 4

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

• 5

  In a separate small bowl, combine the hot sauce and ghee, whisking until smooth and emulsified.

• 6

  Slice the cooked chicken into strips and toss them in the buffalo ghee mixture until thoroughly coated.

• 7

  Warm the whole wheat tortilla in a dry pan for 30 seconds until pliable.

• 8

  Spread the Greek yogurt ranch onto the center of the tortilla, then layer with romaine lettuce and diced tomatoes.

• 9

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