Mu Shu Chicken Wraps

4
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"I can never find Mandarin pancakes to serve this on, so I use thin flour tortillas. Don't use the whole wheat ones, they tend to be thicker. You can make this with pork if you want, just substitute boneless pork shoulder, trimmed of fat and thinly sliced."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (679.7 g)
  • Calories 793.9
  • Total Fat - 33 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 415.1 mg
  • Sodium - 4309 mg
  • Total Carbohydrate - 26.7 g
  • Dietary Fiber - 6.3 g
  • Sugars - 10.4 g
  • Protein - 96.5 g
  • Calcium - 155.1 mg
  • Iron - 6.6 mg
  • Vitamin C - 22.5 mg
  • Thiamin - 0.4 mg

Step 1

Heat a large skillet or Dutch oven over medium heat. Add the sesame oil to the pan, and swirl to coat the pan. Add the ginger and garlic and cook for 30 seconds, stirring constantly. Increase the heat to medium high. Add the carrots and mushrooms, and cook for 2 minutes, stirring frequently. Add the cabbage and green onions; cook for 1 to 2 minutes or until the cabbage wilts. Remove the cabbage mixture to a bowl. Stir in the salt.

Step 2

Wipe the pan clean with paper towels. Return the pan to medium-high heat.

Step 3

Combine the sugar and chicken (or pork), tossing to coat the meat with the sugar.

Step 4

Coat the pan with cooking spray. Add the chicken (or pork) to the pan. Cook for 3 minutes or until the meat is browned and done, stirring occasionally. Carefully add the 3 tablespoons water to the pan, scraping the pan to loosen the browned bits. Add the hoisin sauce to the pan. Add the cabbage mixture to the pan; toss gently to combine.

Step 5

Spoon some of the mixture onto each tortilla. Roll up and enjoy!

Tips & Variations


No special items needed.

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