Name: Buffalo ranch chicken wrap
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1/2-inch-thick strips; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp avocado oil; 60 g 10-inch whole wheat tortilla; 1 oz romaine lettuce, shredded; 1/4 cup cherry tomatoes, halved; 2 tbsp buffalo sauce; 2 tbsp plain nonfat Greek yogurt; 1/4 tsp garlic powder; 1/4 tsp dried dill; 1 tsp lemon juice

Nutrition

Per serving

462 calories

Protein: 45g; 39% of calories
Carbs: 50g; 43% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 0 min

Season the chicken strips with salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes, flip, and cook for 3 to 4 minutes more. Done when opaque in the center, 165°F.
In a small bowl, whisk together the Greek yogurt, buffalo sauce, garlic powder, dried dill, and lemon juice until smooth. Meanwhile, wipe out the skillet.
Warm the tortilla in the dry skillet over medium heat for 15 seconds per side until pliable. Spread 1 tablespoon of the ranch sauce over the center. Top with shredded lettuce, tomatoes, and the seared chicken. Drizzle with the remaining sauce, fold in the sides, and roll tightly.

Nutrition

Ingredients

Instructions

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