Moo Shu Chicken Wraps Recipes

MOO SHU CHICKEN

Steps:

• Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
• Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
• Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
• Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
• Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

MU SHU CHICKEN WRAPS

Steps:

• Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.
• With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
• In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.
• Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up.

MOO SHU CHICKEN WRAPS

Steps:

• Heat oil in a nonstick skillet.
• Add coleslaw mix and cook briefly, 2 to 3 minutes, just until slightly softened but still crunchy.
• Add chicken and cook another minute or two, to heat through.
• Stir in hoisin sauce and soy sauce.
• Remove from heat.
• Place tortillas on a plate and cover with plastic wrap.
• Microwave on high (100% power) for 45 to 60 seconds, until softened.
• Place 1/4 of the chicken and cabbage mixture on a tortilla.
• Fold each end over, then roll to make an enclosed wrap.

MOO SHU MUSHROOM WRAPS

Steps:

• In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through., Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.

MOU SHU PORK WRAPS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
• Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
• Place tortillas in oven for 8 minutes, or until warm.
• Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
• Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.