Ingredients

• 2 tbsp Olive oil
• 1 tbsp Balsamic vinegar
• 1 tsp Dijon mustard
• 1 Garlic clove, minced.
• 1 tsp Ground cumin
• 1/2 tsp Cayenne pepper
• 1 lb boneless, skinless chicken thighs
• 1 large red pepper, quartered
• 1 large yellow pepper, quartered
• 1 medium red onion, quartered
• 4 Whole-wheat flour tortillas
• 1/2 cup light sour cream
• 1/2 cup salsa
• 1/4 chopped green onion

Directions

1. Preheat gas barbecue to medium-high.  Combine first six ingredients in small bowl.
2. Arrange next four ingredients on greased grill.  Brush with olive oil mixture.  Cook for about 12 minutes, turning occasionally and brushing with remaining oil mixture, until peppers and onions are softened and internal temperature of chicken reaches 170 degrees Celsius.  Transfer to plate.  Cover with foil and let stand for 5 minutes.  Cut chicken, peppers, and onions into strips.  Transfer to bowl.
3. Arrange chicken and vegetables down center of each tortilla.  Add remaining three ingredients.  Fold up bottoms.  Fold in sides, leave top ends open.  Serves 4.

Source: 30 Minute Diabetic Cooking by Jean Pare