Moo Shu Chicken Wraps (Print Version)
Tender chicken, sautéed veggies, and savory sauce wrapped in soft pancakes deliver delicious, fresh flavor.
# Ingredients:
→ Filling
01 -
2 tablespoons vegetable oil
02 -
450 grams chicken breast fillets, sliced into thin strips
03 -
2 eggs, lightly beaten
04 -
100 grams baby Bella or shiitake mushrooms, thinly sliced
05 -
300 grams shredded cabbage or coleslaw mix
06 -
60 grams shredded carrots
07 -
2 teaspoons minced garlic
08 -
2 teaspoons freshly grated ginger
→ Sauce
09 -
2 tablespoons soy sauce
10 -
2 tablespoons hoisin sauce
11 -
15 millilitres water
12 -
1 teaspoon rice vinegar
13 -
1 teaspoon sesame oil
14 -
1 teaspoon brown sugar
15 -
2 teaspoons cornstarch
16 -
Salt, to taste
→ For Serving
17 -
6 flour tortillas or mandarin pancakes
18 -
25 grams sliced green onions
19 -
10 grams chopped fresh cilantro
# Instructions:
01 -
Heat vegetable oil in a large sauté pan over medium heat. Add chicken strips and cook for 3 minutes, turn and cook for an additional 3 minutes until golden and cooked through. Remove chicken from the pan and set aside.
02 -
Pour the lightly beaten eggs into the same pan. Cook until softly set, stirring gently. Remove cooked eggs from the pan and set aside.
03 -
Add sliced mushrooms, shredded cabbage, carrots, minced garlic, and grated ginger to the pan. Sauté for 5 to 7 minutes until cabbage wilts and vegetables are tender.
04 -
Return the cooked chicken and eggs to the pan. Stir gently to combine all ingredients evenly.
05 -
In a separate bowl, whisk together soy sauce, hoisin sauce, water, rice vinegar, sesame oil, brown sugar, cornstarch, and salt until smooth.
06 -
Pour the sauce over the chicken and vegetable mixture. Stir continuously until the sauce thickens and evenly coats the filling.
07 -
Transfer the warm filling to flour tortillas or mandarin pancakes. Garnish each serving with sliced green onions and chopped cilantro.
# Notes:
01 -
For best results, use a hot pan to avoid steaming the vegetables and maintain a crisp texture.