- Moo Shu Chicken Wraps
- 1 lbs. chicken breast – cut into 1/8 – 1/4 inch thick strips
- 1 tablespoon peanut oil for stir-frying (optional if using non-stick fry
- pan instead of Wok)
- 1 package coleslaw mix – with green and purple cabbage and carrots if you
- can find it
- 2/3 cup green onions
- 1 teaspoon freshly grated ginger (use more if you'd like)
- 1 tablespoon cornstarch dissolved in 1/4 cup water
- 8 flour tortillas (8 inch diameter), warmed
- 1/3 cup hoisin sauce
- Marinade:
- 2 tablespoons soy sauce – reduced sodium is fine
- 2 tablespoons water
- 1 tablespoon sesame oil – Olive oil works fine too
- 3 cloves garlic, crushed
- 2 teaspoons freshly grated ginger
- 2 teaspoons granulated sugar
Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add chicken, tossing to coat. Cover and marinate in refrigerator 10 – 15 minutes. Remove chicken from marinade, discard marinade. Heat wok and add peanut oil, or just heat large non-stick frying pan. Add chicken and stir-fry until it turns white…about 3 – 5 minutes. Add coleslaw mix, green onions, ginger, and cornstarch mixture. Cook and stir until sauce is thickened and bubbly. To assemble…spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Makes 8 wraps.