NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

1 tbsp buffalo sauce

2 tbsp plain Greek yogurt

0.25 tsp dried dill

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 whole avocado

1 cup romaine lettuce

0.25 cup tomato

1 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season evenly with sea salt and black pepper.

• 2

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

• 3

  Remove the skillet from heat and toss the chicken in the buffalo sauce until every piece is thoroughly coated.

• 4

  In a small mixing bowl, whisk together the Greek yogurt, dried dill, garlic powder, and onion powder to create a clean, high-protein ranch dressing.

• 5

  Warm the whole wheat tortilla in a dry pan over medium heat for 30 seconds per side until soft and pliable.

• 6

  Spread the Greek yogurt ranch across the center of the tortilla, then layer with shredded romaine lettuce, diced tomatoes, and sliced avocado.

• 7

  Top the vegetables with the buffalo chicken, fold in the sides of the tortilla, and roll it up tightly into a wrap.