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Asian Chicken Wrap with Hoisin Sauce

Updated February 23, 2016
(1 Votes)

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Take-out moo-shu chicken has numerous ingredients, with some being exotic (dried lily buds, anyone?). This streamlined version delivers much of the flavor with supermarket ingredients and turns the moo-shu into a wrap.

Makes4 servings

Cooking Methodsauteeing

CostModerate

Moderate

Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

Occasiongame day

Recipe Coursemain course

Dietary Considerationlactose-free, peanut free, tree nut free

Mealdinner, lunch

Taste and Texturelight, rich, sharp

Ingredients

  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon cornstarch
  • Two 6-ounce boneless and skinless chicken breasts, cut into long ½-inch-thick strips
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 1½ cups sliced button mushrooms
  • 2 scallions, white and green parts, chopped
  • 1 garlic clove, finely chopped
  • Half of a 1-pound bag (about 3 cups) coleslaw mix
  • 3 tablespoons reduced-sodium chicken broth or water
  • 1 tablespoon soy sauce
  • 2 teaspoons hoisin sauce
  • 4 flour tortillas, heated

Instructions

For the chicken, mix the soy sauce, sherry, and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over high heat. Add the chicken and cook, stirring almost constantly, until it turns white, about 3½ minutes. Transfer to a plate.

For the vegetables, heat the oil in the same skillet over high heat. Add the mushrooms and cook, stirring often, until they give off their juices and begin to brown, about 3 minutes. Stir in the scallions and garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the coleslaw mix, broth, and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is wilted and heated through, about 3 minutes. Stir in the hoisin sauce.

For each wrap, place one-fourth of the chicken mixture on a tortilla and roll up. Serve hot.

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Delicious!...and soooo easy! One change I made was sauteing the veggies by themselves and not adding together with the chicken until they were in the wrap. I left out the broth and just spread the hoisin on the tortilla. I used a very thin, pliable wrap, as close to a moo shu wrapper as I could get and these turned out great.

Super Yummy! and easy too.. .my favorite combination.... I calculated about 300/serving?

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