Crockpot Mu Shu Chicken Wraps

CROCKPOT MU SHU CHICKEN WRAPS Southern Living 2007 Main Dish Marvels Make Ahead Prep: 11 min Cook: 6 hr Wrap the spicy chicken mixture in lettuce or cabbage leaves to serve as appetizers. 1 medium onion, diced 2 lb. skinned and boned chicken thighs 1/4 tsp. salt 1/4 tsp. pepper 1 Tbsp. sesame or vegetable oil 3/4 cup hoisin sauce 1 Tbsp. soy sauce 1 Tbsp. honey 2 tsp. rice wine 1/4 tsp. ground ginger 8 (6-inch) flour tortillas 3 cups shredded Napa cabbage 1/2 cup thinly sliced green onions 1. Place diced onion in a 3 or 4qt slow cooker. 2. Sprinkle chicken evenly with salt & pepper. 3. Brown chicken 2-3 minutes on each side in hot oil in a large skillet over medium-high heat. Remove skillet from heat, and place chicken on top of onion in slow cooker. 4. Whisk together hoisin sauce and next 4 ingredients, pour over chicken. Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 5 hours. Shred chicken in cooker with a fork. 5. Top each tortilla evenly with cabbage, chicken and green onions. Fold bottom edge of each tortilla in to hold filling, roll tortillas crosswise, and if desired, secure with toothpicks or in parchment paper. Makes 8 servings.

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