In-A-Pinch Moo Shu Chicken

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Authentic Chinese moo shu uses thin homemade pancakes. Flour tortillas make a fast substitute. Serve with fresh fruit.

Ingredients

• Cooking spray
• 1/2 cup egg substitute
• 1 1/2 pounds skinless, boneless chicken breast
• 2 teaspoons vegetable oil
• 2 teaspoons bottled minced garlic
• 1 1/2 teaspoons minced peeled fresh ginger
• 4 cups packaged cabbage-and-carrot coleslaw
• 1 cup chopped zucchini
• 3/4 cup green onions
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1/2 cup hoisin sauce
• 10 (6-inch) flour tortillas

Directions

1. Heat a small nonstick skillet coated with cooking spray over medium-high heat.
2. Add 2 tablespoons egg substitute; cook 1 minute or until done.
3. Remove egg to a cutting board.
4. Repeat procedure with remaining egg substitute.
5. Cut egg into thin strips; set aside.
6. Place chicken in a food processor; pulse until finely ground.
7. Heat oil in a large nonstick skillet over medium-high heat.
8. Add chicken, garlic, and ginger; cook 3 minutes, stirring to crumble.
9. Stir in coleslaw, zucchini, onions, salt, and pepper; cook 3 minutes or until tender, stirring frequently.
10. Stir in hoisin.
11. Warm tortillas according to package directions.
12. Spoon 3/4 cup chicken mixture down center of each tortilla; top each with about 1 tablespoon egg strips.
13. Roll up.

Yield: 5 servings (serving size: 2 tortilla wraps)