Moo Shu Chicken Wraps

A variation on Moo shu pork using chicken breasts and flour tortillas. Leftovers taste great reheated for lunch the next day.

1 lbs. chicken breast - cut into 1/8 - 1/4 inch thick strips
1 tablespoon peanut oil for stir-frying (optional if using non-stick fry pan instead of Wok)
1 package coleslaw mix - with green and purple cabbage and carrots if you can find it
2/3 cup green onions
1 teaspoon freshly grated ginger
1 tablespoon cornstarch dissolved in 1/4 cup water
8 flour tortillas (8 inch diameter), warmed
1/3 cup hoisin sauce
Marinade:
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon sesame oil
3 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 teaspoons granulated sugar

  1. Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add chicken, tossing to coat. Cover and marinate in refrigerator 10 - 15 minutes.
  2. Remove chicken from marinade, discard marinade.
  3. Heat wok and add peanut oil, or just heat large non-stick frying pan. Add chicken and stir-fry until it turns white...about 3 - 5 minutes.
  4. Add coleslaw mix, green onions, ginger, and cornstarch mixture. Cook and stir until sauce is thickened and bubbly.
  5. To assemble, spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Makes 8 wraps.

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