Ingredients 

3 TBSP Ghee 

3 TBSP gluten free flour 

2 cups chicken broth

1/8 tsp chipotle chili powder 

1/4 tsp oregano 

1 (4oz) can chopped green chiles 

1 (4oz) can chopped black olives 

3-4 chicken breasts 

1 cup greek yogurt 

12 ezekiel or gluten free wraps, cut into bite-sized pieces 

1-2 cups colby-jack cheese, grated 

Instructions

1. In a large skillet, heat ghee over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened– about 2-3 minutes.

2. Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low,  cover and cook about 15 minutes or until chicken is cooked through.

3. Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.

4. Stir greek yogurt into the sauce and return chicken to the pan along with the wrap pieces. Stir until combined and top with grated cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.