Greek-style Grilled Chicken Wraps

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Servings: 4

Prep time: 10 minutes

Cook time: 6 minutes

Total: 16 minutes

Ingredients

4 5-ounce boneless and skinless chicken breasts, rinsed, patted dry, and pounded thin
2 tablespoons fresh lemon juice
2 teaspoons crushed dried oregano
vegetable cooking spray
2 slices peeled sweet onion
2 12-inch pieces of Naan or other Arabic bread or 4 6-inch pita bread rounds
¼ cup chopped fresh mint
salt and pepper, to taste

Light a grill or start a charcoal fire. Preheat oven to 300°F.
Brush chicken breasts on both sides with lemon juice. Sprinkle with oregano.
Remove grill top and lightly coat with cooking spray. Return to grill and arrange chicken breasts and onion slices on top of grill. Cook, turning once, for 5 to 6 minutes per side, until chicken juices run clear when prodded 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-inch strips. Keep warm.
If using Arabic bread, cut in half; if using pita bread, leave whole. Warm 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.

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 exchanges:	4 very lean protein, 2 1/2 carbohydrate (bread/starch)