Crispy Buffalo Chicken Wrap

Heat a skillet over medium heat. Cut the organic chicken breast into “nuggets”. Coat the chicken nuggets in egg wash, then dredge them in a mixture of almond flour and tapioca flour. Add avocado oil to your hot pan, then add the coated chicken. Cook for 2-4 minutes on each side, depending on the size and thickness of the chicken, until cooked through and crispy. Assemble the wrap with the cooked chicken nuggets, buffalo sauce, peeled/shredded carrots, green onion, lettuce, cheddar cheese, and avocado. Grill the assembled wrap on a hot pan over medium heat for 2-3 minutes on each side until golden and crispy.