Recipe of the Day: Diabetic Grilled Chicken Wraps

These grilled chicken wraps are spiced up with barbecue sauce.

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