Name: Buffalo Ranch Chicken Wrap
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.5 tsp avocado oil; 1 tbsp buffalo sauce; 2 tbsp nonfat Greek yogurt; 0.25 tsp dried dill; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.13 tsp sea salt; 0.5 medium whole wheat tortilla; 1 cup raw romaine lettuce; 0.25 cup raw shredded carrots; 0.25 cup raw diced celery; 0.1 whole avocado

Nutrition

Per serving

467 calories

Protein: 53g; 44% of calories
Carbs: 25g; 21% of calories
Fat: 18g; 34% of calories

Instructions

Prep 10 min · Cook 8 min

Slice the raw chicken breast into thin strips.
In a small bowl, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, and sea salt to create a clean ranch dressing.
Heat the avocado oil in a skillet over medium-high heat. Add the chicken strips and sauté until golden brown and cooked through, about 6-8 minutes.
Remove the skillet from heat and toss the chicken strips in the buffalo sauce until evenly coated.
Lay 1/2 medium wheat tortilla flat and spread the prepared ranch dressing across the center.
Layer the shredded romaine lettuce, carrots, celery, and sliced avocado on top of the dressing.
Add the buffalo chicken strips on top of the vegetables.
Fold in the sides of the tortilla and roll tightly to secure the filling before slicing in half to serve.

Nutrition

Ingredients

Instructions

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