Name: Moo Shu Chicken Wraps
Ingredients: 1 lb (450g) boneless, skinless chicken breasts, thinly sliced into strips; 2 tbsp vegetable oil, divided; 2 large eggs, lightly beaten; 3 cloves garlic, minced (about 1 tbsp); 1 tbsp fresh ginger, grated; 8 oz (225g) shiitake mushrooms, stems removed and caps thinly sliced; 1 medium carrot, julienned (about 1 cup); 4 cups (300g) Napa cabbage, thinly sliced; 1 cup (100g) bamboo shoots, drained and julienned; 4 green onions, thinly sliced, white and green parts separated; 3 tbsp hoisin sauce; 2 tbsp soy sauce (low-sodium preferred); 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp sugar; ¼ tsp white pepper; 12-16 Mandarin pancakes or flour tortillas (6-inch); Extra hoisin sauce for spreading; Sliced cucumber (optional); Cilantro leaves (optional)

Description

Skip the takeout and satisfy your Chinese food cravings with these Moo Shu Chicken Wraps that are ready in just 30 minutes and taste even better than restaurant versions!

Ingredients

Scale

1 lb (450g) boneless, skinless chicken breasts, thinly sliced into strips
2 tbsp vegetable oil, divided
2 large eggs, lightly beaten
3 cloves garlic, minced (about 1 tbsp)
1 tbsp fresh ginger, grated
8 oz (225g) shiitake mushrooms, stems removed and caps thinly sliced
1 medium carrot, julienned (about 1 cup)
4 cups (300g) Napa cabbage, thinly sliced
1 cup (100g) bamboo shoots, drained and julienned
4 green onions, thinly sliced, white and green parts separated
3 tbsp hoisin sauce
2 tbsp soy sauce (low-sodium preferred)
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sugar
¼ tsp white pepper
12–16 Mandarin pancakes or flour tortillas (6-inch)
Extra hoisin sauce for spreading
Sliced cucumber (optional)
Cilantro leaves (optional)

Instructions

Prepare all ingredients before starting. Slice chicken, chop vegetables, and mix sauce ingredients (hoisin, soy sauce, rice vinegar, sesame oil, sugar, and white pepper) in a small bowl.
Heat 1 tablespoon oil in a large wok over medium-high heat. Add eggs and scramble until just set, about 30 seconds. Remove to a plate.
Increase heat to high and add remaining oil. When hot, add chicken strips in a single layer. Cook undisturbed for 1 minute, then stir-fry for 2-3 minutes until just cooked. Transfer to a plate.
In the same pan, add garlic and ginger, stir-frying for 15-20 seconds until fragrant. Add mushrooms and stir-fry for 2 minutes.
Add carrots, cabbage, bamboo shoots, and white parts of green onions. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Return chicken and eggs to the pan, then pour in the sauce. Toss for 1-2 minutes until everything is well-coated and heated through. Stir in green onion tops.
To serve, warm pancakes or tortillas. Spread each with a thin layer of hoisin sauce, add 3-4 tablespoons of filling, and top with cucumber and cilantro if desired. Fold bottom edge up slightly, then roll from one side to form a wrap.