Buffalo Chicken Crunch Wrap

Ingredients

• 1/2 tsp (1 g) cayenne pepper
• 2 tsp (10 ml) apple cider vinegar
• 1 tsp (5 g) tomato paste
• 2 1/2 oz (71 g) cooked chicken breast, shredded
• 3 tbsp (46 g) plain Greek yogurt, 0%
• 1 tbsp (2 g) fresh dill, chopped
• 1/4 tsp (1 g) garlic powder
• 1 (49 g) whole-wheat tortilla, 8-inch (20cm), no added sugar
• 1 medium (40 g) celery stalk, thinly sliced
• 1 cup (47 g) romaine, chopped

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Method

1. Make the buffalo sauce: stir the cayenne, vinegar and tomato paste with a splash of water. Bottled buffalo sauce carries far more salt than this wrap can take. Toss the chicken through it.
2. Stir the yogurt with the dill and garlic powder for the ranch. Spread the ranch over the tortilla, pile on the chicken, celery and romaine and fold it closed. Press it seam-side down in a dry 10-inch (25cm) skillet over medium heat for 2 minutes a side, until golden and set. Halve on the diagonal.