Mu Shu Chicken Wraps

I decided to make this with chicken rather than pork to make it a little healther. Usually mu shu pork is served with Mandarin pancakes. However, on a busy weeknight, whole-wheat tortillas work fine!

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Ingredients:

  • 1 tbsp dark sesame oil
  • 1 tbsp minced peeled fresh ginger
  • 5 garlic cloves, minced
  • 1 cup matchstick-cut carrots
  • 2 3.5-ounce packages sliced fresh shiitake mushrooms
  • 1 cup 1-inch pieces green onions
  • 4 cups thinly sliced napa cabbage
  • 1/8 tsp sea salt
  • 1 tsp sugar
  • 12 ounces skinless, boneless chicken breast, very thinly sliced
  • Cooking spray
  • 1 1/2 tbsp water
  • 1 tbsp hoisin sauce
  • 8 whole-wheat tortillas

Directions:

  1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 30 seconds, stirring constantly. Increase heat to medium-high. Add carrot and mushrooms; cook 2 minutes, stirring frequently. Add onions and cabbage; cook 1 to 2 minutes or just until cabbage wilts. Spoon cabbage mixture into a large bowl; stir in salt.
  2. Wipe pan clean with paper towels. Return pan to medium-high heat. Combine sugar and chicken, tossing well to coat. Add chicken mixture to pan; cook 4 minutes or until chicken is browned and done, stirring occasionally. Carefully add 1 1/2 tbsp water to pan, scraping pan to loosen browned bits. Stir in hoisin sauce. Add cabbage mixture to pan; toss gently to combine. Spoon about 2/3 cup chicken mixture into each tortilla; roll up. Serves 4 (serving size: 2 wraps).

 

While the chicken mixture is cooking, make some Sesame-Garlic Broccoli to serve with this. Recipe follows.

Ingredients:

  • 1 pound broccoli, trimmed
  • 1/4 cup water
  • 1 tbsp dark sesame oil
  • 3 garlic cloves, thinly sliced
  • 1/4 tsp sea salt

Directions:

  1. Place broccoli in a large skillet; drizzle with 1/4 cup water. Cover and cook over medium-high heat 5 to 6 minutes. Uncover and cook for 30 seconds or until liquid evaporates. Remove broccoli from the pan.
  2. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds or until just golden, stirring frequently. Return broccoli to pan; toss to coat. Sprinkle with salt. Serves 4 (serving size: about 1/2 cup).
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