Ingredients:
6 (7 to 8 inch) flour tortillas, warmed
1 pound skinless, boneless chicken thighs
1 can unpitted purple plums, drained
2 cups packaged shredded broccoli or packaged shredded cabbage with carrot
1 cup hot-style vegetable juice
1/4 cup hoisin sauce
4 1/2 tsp quick-cooking tapioca
2 tsp grated gingerroot
1/2 tsp five-spice powder
[Source: Diabetic living Online]
How To Make:
1. Remove pits from plums, then puree in a blender or food processor.
2. In a saucepan, combine plums with vegetable juice, hoisin sauce, ginger, tapioca and five-spice powder.
3. Wash chicken, cut, and insert it into the plum mixture.
3. Transfer pan to the stove, and cook for 4-5 hours. then lift the chicken, separate from the juice.
4. Spoon 1/3 cup chicken mixture onto warm tortilla. Drizzle with reserved juice. Add 1/3 cup broccoli mixture, then roll tortilla.
5. Serve.
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