Chicken Egg Roll


- 2-3 big cabbage leaves
- 1 cup shredded cabbage
- dash of onion salt, garlic powder and Chinese Five spice
- ½ packet of sweetener
- 2 melba toast rounds
- 1 chicken breast cooked and chopped
 
Steam big cabbage leaves for 5 minutes. Move over to side of steamer to make room for shredded cabbage. Steam for 5 min. Remove shredded cabbage to mixing bowl and mix with chicken and spices. Wrap in big cabbage leaves and crunch melba toast on top to give crunch.

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