Mission Carb Balance Soft Taco Flour Tortillas
chicken breasts, boneless and skinless
Tbsp olive oil, divided
tsp salt, divided
cup Greek yogurt, fat-free plain
tsp white vinegar
Tbsp chives, freshly chopped
Tbsp dill, freshly chopped
tsp garlic powder
tsp black pepper
romaine lettuce leaves
avocado, medium ripe, pitted and sliced
large tomato, sliced
Preheat oven to 400˚F.
Place chicken in a baking dish, coat with 1 teaspoon olive oil, ¾ teaspoon salt and paprika. Bake for 25-30 minutes, or until juices run clear, and chicken registers 165℉ on an instant-read thermometer. Transfer to cutting board, rest for 5 minutes and slice.
In a medium bowl, combine yogurt, water, 2 teaspoons oil, vinegar, chives, dill, garlic powder, ¼ teaspoon salt and pepper until smooth.
Lay out tortillas on a clean work surface and layer each with lettuce, chicken, avocado and tomato. Top each with ranch then fold in one end and roll tightly to create wrap.