1Dice 24 oz of chicken breast and transfer to a bowl.
2Add garlic powder, onion powder, smoked paprika, salt, and pepper to the chicken and mix.
3In a pan, add 1 tbsp of olive oil and your marinated chicken. Cook until nice and brown and fully cooked.
4For the sauce, add 1 cup of fat-free Greek yogurt, 2 oz of light sour cream, 2 oz of light cream cheese, 1 tsp of onion powder, 1 tsp of garlic powder, 1 tbsp of ranch seasoning, and 1/4 cup of buffalo sauce.
5Whisk until it’s nice and smooth.
6In a bowl, add your cooked chicken, 2 cups chopped baby spinach, 1 cup low-fat mozzarella cheese and your buffalo ranch sauce.
7Stir until fully mixed.
8On a tortilla wrap, add 1/6 of the wrap mix.
9Fold in the sides and roll into a wrap.
10Brown it on each side until it’s nice and crisp.