Name: Chicken avocado ranch wrap
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, sliced into 1/4-inch strips; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 4 olive oil cooking sprays; 1 high protein pita bread; 3 tbsp avocado, sliced; 1 tsp lime juice; 1 oz romaine lettuce, shredded; 1/4 medium tomato, diced; 1 1/2 tbsp ranch dressing

Nutrition

Per serving

377 calories

Protein: 52g; 52% of calories
Carbs: 17g; 17% of calories
Fat: 14g; 32% of calories

Instructions

Prep 15 min · Cook 0 min

Toss the chicken strips with most of the salt, the black pepper, and the garlic powder. Coat a 12-inch skillet with cooking spray over medium-high heat. Add the chicken in a single layer and sear until golden and no longer pink, about 2 to 3 minutes per side. Done when strips are golden and no longer pink, 165°F.
In a small bowl, gently toss the avocado and diced tomato with the lime juice and the remaining pinch of salt.
Wipe out the skillet and warm the pita for 30 seconds per side until pliable. Spread the ranch dressing over the center of the pita. Layer the shredded lettuce, the avocado-tomato mixture, and the seared chicken. Fold the pita over the filling taco-style.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes