YIELD Makes 4 servings
Net Carbs 4g
|1/2||pound boneless skinless chicken thighs|
|1/2||teaspoon Chinese 5-spice powder|
|1/2||cup canned bean sprouts, rinsed and drained|
|2||tablespoons sliced almonds|
|2||tablespoons minced green onion|
|2||tablespoons soy sauce|
|4||teaspoons hoisin sauce|
|1||to 2 teaspoons hot chili sauce with garlic*|
|4||large leaves romaine, iceberg, or bibb lettuce|
- Preheat oven to 350°F. Place chicken thighs on baking sheet; sprinkle with 5-spice powder. Bake 20 minutes or until chicken is cooked through. Cool; dice chicken.
- Place chicken, bean sprouts, almonds, green onion, soy sauce, hoisin sauce and chili sauce in large bowl. Stir gently until blended. To serve, spoon 1/3 cup chicken mixture onto each lettuce leaf; roll or fold as desired.
|Serving Size:||1 wrap|
|Saturated Fat||1 g|
|Total Fat||5 g|
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