To be honest, I've always thought that anything touted as being diabetic-friendly just meant "sugar-free" and was basically useless. Why? Because managing diabetes is about so much more than just avoiding sugar. It's a balancing act It's about limiting the damage done by food (whatever that food may be). Having said that, have a read of this to get a better idea of what I'm talking about.

http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/

Good luck! 

This is one of my FAVE recipes and is from a diabetic magazine.

Chicken Chilaquiles

• 6 corn tortillas, cut into 6 wedges each
• 1 7-oz can salsa verde
• 1 4-oz can diced green chile peppers
• 1/4 cup water
• 1 Tbsp olive oil
• 1 cup shredded cooked chicken breast
• 4 oz queso fresco, crumbled (1 cup)
• 1/2 cup quartered grape tomatoes
• 1/2 cup snipped fresh cilantro
• 1/3 cup finely chopped red onion (1 small)
• 1 medium lime, cut into wedges
• 1/2 cup light sour cream (optional)

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, if desired. Arrange tortilla wedges in a single layer on the large baking sheet. Bake for 10 to 12 minutes or until beginning to lightly brown. Cool on the baking sheet on a wire rack for 10 minutes. (They will harden during cooling.)
2. Place the cooled tortilla wedges in a medium nonstick skillet. In a medium bowl stir together salsa verde, chile peppers, the water, and olive oil. Pour salsa verde mixture evenly over tortilla wedges. Top with chicken. Bring to boiling over medium-high heat; reduce heat. Simmer, uncovered, about 3 minutes or until tortilla wedges are slightly softened.
3. Remove from heat. Sprinkle with cheese, tomatoes, cilantro, and red onion. Cover and let stand for 5 minutes to allow flavors to absorb and the cheese to melt slightly.
4. Serve with lime wedges and, if desired, sour cream.