NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

2 tbsp buffalo hot sauce

1 medium whole-wheat tortilla

0.25 cup non-fat Greek yogurt

0.25 tsp garlic powder

0.25 tsp dried dill

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

0.5 cup romaine lettuce

2 tbsp carrots

1 tbsp celery

PREPARATION

• 1

  In a small mixing bowl, whisk together the Greek yogurt, garlic powder, dried dill, onion powder, sea salt, and black pepper to create the clean ranch dressing.

• 2

  Dice the chicken breast into bite-sized pieces.

• 3

  Heat a medium skillet over medium-high heat and add the ghee to coat the pan.

• 4

  Add the chicken pieces to the skillet and sauté for 6-8 minutes, or until golden brown and cooked through.

• 5

  Remove the skillet from the heat, pour the buffalo hot sauce over the chicken, and toss until every piece is thoroughly coated.

• 6

  Warm the whole-wheat tortilla slightly in a dry pan or microwave to make it pliable.

• 7

  Spread the prepared yogurt ranch across the center of the tortilla.

• 8

  Layer the shredded romaine lettuce, shredded carrots, and diced celery on top of the ranch.

• 9

  Add the buffalo chicken over the vegetables, fold in the sides of the tortilla, and roll it up tightly.

• 10

  Slice the wrap diagonally and serve immediately.