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Grilled - Chicken Wraps

Source of Recipe

from diabetic lifestyle com via diabetic diet com


List of Ingredients

4 5oz. boneless, skinless chicken breasts, rinsed, patted dry + pounded thin
2 tbsp. fresh lemon juice
2 tsp. dried oregano
vegetable cooking spray
4 slices peeled sweet onion
2 12" Arabic bread or 4 6" pita bread rounds
1/4 c. chopped fresh mint


Recipe

Lightly coat grill grid with cooking spray.
Light grill or start a charcoal fire. Preheat oven to 300.
Brush chicken breasts on both sides with lemon juice.
Sprinkle with oregano.
Place chicken on grill with the onion slices on top grid of the grill.
Cook the chicken, turning once, for 5 to 6 minutes per side, until chicken juices run clear when pierced with a tip of a sharp knife.
Onion slices should take about 3 to 4 minutes per side. Transfer onions to a carving board and cut into strips.
When chicken is done, transfer to carving board and cut into 1/2" strips. Keep warm.
If using Arabic bread, cut in half - if using pita bread, leave whole.
Warm bread in the oven for a few minutes until pliable, but not crisp.
Place the chicken and onion strips on the center of each bread piece, sprinkle with mint, and roll up.
Makes 4 servings.

Nutritional info per serving, (sauce not included):
328 calories (9% calories from fat), 39 g protein, 3 g total fat (0.7 g
saturated fat), 36 g carbohydrates, 5 g dietary fiber, 82 mg cholesterol,
415 mg sodium
Diabetic exchange: 4 very lean protein, 2 1/2 carbohydrate (bread/starch)