Ingredients
Method
Cooking the Chicken
- In a large sauté pan over medium heat, add the vegetable oil until shimmering.
- Add the sliced chicken strips and cook for about 3 minutes. Flip them over and cook for an additional 3 minutes until they’re golden and fully cooked. 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, then remove the cooked eggs and set them aside as well.
Sautéing Vegetables
- Toss in the sliced mushrooms, shredded cabbage, shredded carrots, minced garlic, and grated ginger. Sauté this mixture for 5 to 7 minutes until the cabbage wilts and the veggies become tender.
Combining Ingredients
- Return the cooked chicken and eggs to the pan. Stir gently to mix all the ingredients evenly.
Making the Sauce
- In a separate bowl, whisk together the soy sauce, hoisin sauce, water, rice vinegar, sesame oil, brown sugar, cornstarch, and salt until smooth.
Thickening the Filling
- Pour the sauce over the chicken and vegetable mixture. Stir constantly until the sauce thickens and coats the filling.
Serving the Wraps
- Spoon the warm filling into flour tortillas or mandarin pancakes. Garnish each wrap with sliced green onions and chopped cilantro.
Nutrition
Notes
These wraps are best enjoyed warm and can be served either as an appetizer or a main dish. Pair them with a light dipping sauce for added flavor. Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, keep in a freezer-safe container for up to 3 months.