Food & Drink

Recipe of the Day: Diabetic Grilled Chicken Wraps

These grilled chicken wraps are spiced up with barbecue sauce.
These grilled chicken wraps are spiced up with barbecue sauce.
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

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