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Mu Shu Chicken Wraps

Mu Shu Chicken Wraps

Mu Shu Chicken Wraps

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In these Chinese-style tortilla wraps, tender chicken and scrambled egg whites replace the traditional pork and whole eggs. The hoisin sauce is a deliciously thick, sweet Chinese barbecue sauce. To switch up the flavor, substitute American-style barbecue sauce or try a Thai version with a spoonful of bottled peanut sauce.

Recipe Ingredients

2 Tbsp.
canola oil
3 cup
pkg.
1/2 tsp.
grated fresh gingerroot
1/3 cup
Bob Evans® egg whites
1/2 tsp.
garlicup
to taste
freshly ground pepper
1 cup
shredded cooked chicken
4
(8-in.) whole-wheat flour tortillas, warmed
1/4 cup
hoisin sauce
1/3 cup
sliced green onion

Instructions

1
Heat 1 tablespoon oil in large skillet over medium-high heat. Add broccoli slaw and ginger; cook and stir about 4 minutes or until crisp-tender. Transfer to a bowl.
2
Heat remaining 1 tablespoon oil in skillet over medium-high heat. Whisk Bob Evans egg whites, garlic salt and pepper together; pour into skillet. Cook and stir until egg whites are set; break into strips with spatula. Transfer to bowl with slaw, along with chicken.
3
Spread each warm tortilla with 1 tablespoon hoisin; spoon chicken-vegetable mixture down the center of each tortilla. Sprinkle with green onions, then roll up.

Mu Shu Chicken Wraps

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