DIABETIC GRILLED CHICKEN WRAPS
3/4 pound boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 (1/4-inch) onion slices (about 1/2 cup)
1/4 cup low-sugar, low-salt barbecue sauce
2 (8-inch) whole-wheat flour tortillas
1/2 cup fresh diced tomatoes
1/2 cup shredded lettuce
Heat a stovetop grill. Remove visible fat from chicken and season with salt and pepper to taste. Place chicken, and onion slices on the grill. Cook 5 minutes. Turn chicken and onions over and grill 3 minutes.
Spoon barbecue sauce over chicken and onion and grill 2 minutes. A meat thermometer should reach 165 degrees. Remove to a plate.
Using two forks, shred the chicken. Separate the onions into rings.
Meanwhile, wrap the tortillas in foil and add to the grill for 3 minutes to warm through.
Fill each tortilla with some of the chicken and onions and roll into a wrap.
Divide lettuce between two plates and top with diced tomatoes.
Makes 2 servings, each with 363 calories, 8 grams total fat, 138 mg cholesterol, 335 mg sodium, 32.5 grams carbohydrates, 3.5 grams dietary fiber, 12 grams sugars, 38 grams protein. Exchanges: 1 1/2-starch, 1 vegetable, 1/2 carbohydrate, 4 lean meat.
“Mix ‘n' Match Meals in Minutes for People with Diabetes” by Linda Gassenheimer, published by the American Diabetes Association
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