Nutrition per serving may change if servings are adjusted.
4 small skinless, boneless chicken breast halves (1 pound total)
2 medium fresh peaches, halved and pitted
¼ cup peach preserves (snip any large pieces)
1 tablespoon white wine vinegar
1 teaspoon grated fresh ginger
¼ teaspoon salt
¼ teaspoon crushed red pepper
½ cup plain Greek fat-free yogurt
¼ cup reduced-fat crumbled blue cheese
4 (8 inch) whole-wheat low-carb flour tortillas
4 lettuce leaves
4 thin slices red or sweet onion, separated into rings
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly to about ¼ inch thick. Remove plastic wrap. Set aside.
For a charcoal grill, place chicken and peach halves on the greased grill rack directly over medium-hot coals. Grill, uncovered, for 6 to 8 minutes or until chicken is no longer pink and peaches are lightly browned, turning once halfway through grilling. Remove chicken and peaches from grill; set aside and cover to keep warm. (For a gas grill, preheat grill. Reduce heat to medium-high. Place chicken and peach halves on grill rack over heat. Cover and grill as above.)
For peach sauce, in a medium bowl stir together the peach preserves, vinegar, ginger, salt and crushed red pepper. Slice chicken breasts and peaches; add to peach sauce mixture and toss to coat. In another small bowl stir together the yogurt and blue cheese.
Spread blue cheese mixture evenly on wraps. Divide lettuce and onion slices among wraps. Place peach and chicken mixture evenly in wraps. Tightly roll up wraps and secure with toothpicks. Serve immediately.