For the honey mustard chicken:
1 tablespoon olive oil
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoons no calorie sweetener (splenda or stevia)
pinch cayenne pepper
1 tablespoon fresh rosemary
1 small chicken breast (4 ounces)
For the wrap:
1 teaspoon diced, sweet onion
1 large Ezekiel tortilla
1 large green leaf lettuce leaf, shredded
For the honey mustard chicken:
1. Mix the olive oil, vinegar, mustard, sweetener, cayenne pepper and rosemary together in a large resealable plastic bag. Add the chicken breast and seal the bag. Turn the bag over several times to thoroughly coat the chicken with the marinade and refrigerate at least 30 minutes or up to 4 hours.
2. Preheat the grill to medium high.
3. Remove the chicken from the marinade, shaking off any excess and season on both sides with pepper.
4. Grill the breast until golden brown, about 4 minutes. Turn over and cook an additional 4 minutes, or until the chicken is well browned and cooked through. Remove the chicken from the grill and place on a cutting board to let cool, then cut the chicken into small pieces.
For the wrap:
5. Lay the tortilla out on a work surface in front of you. Place the lettuce, sweet onions and chicken in the center of the tortilla. Tightly wrap the tortilla and enjoy!!