Moo Shu Chicken Wraps
Why Make This Recipe
Moo Shu Chicken Wraps are a delicious and versatile dish that brings together the flavors of tender chicken, fresh vegetables, and savory sauces. This recipe is perfect for a quick weeknight dinner or a fun weekend meal. They are easy to prepare and can be customizable to suit your taste buds. Plus, they offer a balance of protein, veggies, and carbohydrates, making them a wholesome choice for everyone.
How to Make Moo Shu Chicken Wraps
Ingredients
- 2 tablespoons vegetable oil
- 450 grams chicken breast fillets, sliced into thin strips
- 2 eggs, lightly beaten
- 100 grams baby Bella or shiitake mushrooms, thinly sliced
- 300 grams shredded cabbage or coleslaw mix
- 60 grams shredded carrots
- 2 teaspoons minced garlic
- 2 teaspoons freshly grated ginger
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 15 millilitres water
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 2 teaspoons cornstarch
- Salt, to taste
- 6 flour tortillas or mandarin pancakes
- 25 grams sliced green onions
- 10 grams chopped fresh cilantro
Directions
- Heat the vegetable oil in a large sauté pan over medium heat.
- Add the chicken strips and cook for 3 minutes. Turn and cook for an additional 3 minutes until golden and cooked through. Remove the chicken from the pan and set it aside.
- Pour the lightly beaten eggs into the same pan. Cook until softly set, stirring gently. Remove the cooked eggs from the pan and set them aside.
- Add sliced mushrooms, shredded cabbage, carrots, minced garlic, and grated ginger to the pan. Sauté for 5 to 7 minutes until the cabbage wilts and the vegetables are tender.
- Return the cooked chicken and eggs to the pan. Stir gently to combine all ingredients evenly.
- In a separate bowl, whisk together soy sauce, hoisin sauce, water, rice vinegar, sesame oil, brown sugar, cornstarch, and salt until smooth.
- Pour the sauce over the chicken and vegetable mixture. Stir continuously until the sauce thickens and evenly coats the filling.
- Transfer the warm filling to flour tortillas or mandarin pancakes. Garnish each serving with sliced green onions and chopped cilantro.
How to Serve Moo Shu Chicken Wraps
Moo Shu Chicken Wraps can be served immediately after preparing. Arrange the wraps on a plate and serve with extra sauce on the side if desired. They can be enjoyed as a main dish or shared as appetizers for a gathering. The bright green onions and cilantro make the dish visually appealing and add a fresh touch.
How to Store Moo Shu Chicken Wraps
To store any leftover Moo Shu Chicken filling, let it cool to room temperature before placing it in an airtight container. Store it in the refrigerator for up to three days. You can warm it up in the microwave before serving. The tortillas or pancakes are best when made fresh, so enjoy them right away for the best texture.
Tips to Make Moo Shu Chicken Wraps
- Ensure that the chicken is cooked thoroughly before adding the eggs back in.
- Feel free to add different vegetables such as bell peppers or bean sprouts for extra crunch.
- For a spicier kick, add some chili sauce or red pepper flakes to the sauce mix.
Variation
You can easily adapt the Moo Shu Chicken Wraps recipe by switching out the chicken for other proteins like pork, shrimp, or tofu for a vegetarian version. These options maintain the overall flavor while changing up the dish.
FAQs
1. Can I use other vegetables in Moo Shu Chicken Wraps?
Yes, you can use any vegetables you like! Bell peppers, bean sprouts, and snow peas work great in this dish.
2. Can I make Moo Shu Chicken ahead of time?
Yes, you can prepare the filling ahead of time and store it in the refrigerator. Just reheat it before serving with fresh tortillas or pancakes.
3. Is Moo Shu Chicken spicy?
This recipe is not spicy by default, but you can add chili sauce or red pepper flakes to increase the heat according to your preference.
Moo Shu Chicken Wraps
Ingredients
Main Ingredients
- 450 grams chicken breast fillets, sliced into thin strips
- 2 tablespoons vegetable oil
- 2 eggs lightly beaten
- 100 grams baby Bella or shiitake mushrooms, thinly sliced
- 300 grams shredded cabbage or coleslaw mix
- 60 grams shredded carrots
- 25 grams sliced green onions
- 10 grams chopped fresh cilantro
- 6 pieces flour tortillas or mandarin pancakes
Sauce Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 15 millilitres water
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 2 teaspoons cornstarch
Aromatics
- 2 teaspoons minced garlic
- 2 teaspoons freshly grated ginger
Instructions
Cooking the Chicken
- Heat the vegetable oil in a large sauté pan over medium heat.
- Add the chicken strips and cook for 3 minutes. Turn and cook for an additional 3 minutes until golden and cooked through. Remove the chicken from the pan and set it aside.
Cooking the Eggs
- Pour the lightly beaten eggs into the same pan. Cook until softly set, stirring gently. Remove the cooked eggs from the pan and set them aside.
Cooking the Vegetables
- Add sliced mushrooms, shredded cabbage, carrots, minced garlic, and grated ginger to the pan. Sauté for 5 to 7 minutes until the cabbage wilts and the vegetables are tender.
Combining Ingredients
- Return the cooked chicken and eggs to the pan. Stir gently to combine all ingredients evenly.
- In a separate bowl, whisk together soy sauce, hoisin sauce, water, rice vinegar, sesame oil, brown sugar, cornstarch, and salt until smooth.
- Pour the sauce over the chicken and vegetable mixture. Stir continuously until the sauce thickens and evenly coats the filling.
Serving the Wraps
- Transfer the warm filling to flour tortillas or mandarin pancakes. Garnish each serving with sliced green onions and chopped cilantro.
