Name: Buffalo Ranch Chicken Wrap
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 1 medium whole wheat tortilla; 0.25 cup nonfat Greek yogurt; 1 tbsp buffalo hot sauce; 1 tsp ghee; 1 tsp avocado oil; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp dried dill; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup raw shredded romaine lettuce; 0.25 cup raw diced tomato

Nutrition

Per serving

518 calories

Protein: 57g; 44% of calories
Carbs: 30g; 24% of calories
Fat: 18g; 32% of calories

Instructions

Prep 10 min · Cook 10 min

Dice the raw chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat avocado oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.
In a small bowl, whisk together the nonfat Greek yogurt, garlic powder, onion powder, and dried dill to create a clean, creamy ranch dressing.
In a separate small bowl, melt the ghee and whisk in the buffalo hot sauce until smooth and emulsified.
Toss the cooked chicken in the buffalo sauce mixture until every piece is thoroughly coated.
Warm the whole wheat tortilla in a dry pan for 30 seconds per side until pliable.
Layer the shredded romaine lettuce and diced tomatoes in the center of the tortilla, top with the buffalo chicken, and drizzle with the Greek yogurt ranch.
Fold in the sides of the tortilla and roll tightly to serve.

Nutrition

Ingredients

Instructions

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