Grilled Chicken Lettuce Wrap with Mango Salsa and Prosciutto

8 slices prosciutto

4 boneless, skinless chicken breasts

¼ cup olive oil

2 tablespoons balsamic vinegar

Salt and pepper

8 whole romaine lettuce leaves

Mango salsa

Heat oven to 400 degrees. Line a cookie sheet with parchment paper and place prosciutto on top in a single layer. Cover with another sheet of parchment paper and bake for 8-10 minutes, or until crisp. Mince and set aside.

Pound or fillet chicken to half-inch thickness.

In a small bowl, combine oil and vinegar and rub over chicken; season with salt and pepper. Grill or broil until cooked through, about 4 to 5 minutes per side. Set aside to rest about 4 to 5 minutes before slicing into strips.

To serve, divide chicken among lettuce leaves, spoon salsa along length of wrap and garnish with prosciutto. Serves four.