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In-a-Pinch Moo Shu Chicken

Yield 5 servings (serving size: 2 tortilla wraps)
This moo shu chicken recipe offers a shortcut, calling for flour tortillas instead of the typical homemade pancakes typical of the Chinese dish. 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 chopped green onions
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup hoisin sauce
  • 10 (6-inch) flour tortillas

Nutrition Information

  • calories 322
  • caloriesfromfat 20 %
  • fat 7.2 g
  • satfat 1.6 g
  • monofat 2.1 g
  • polyfat 3 g
  • protein 26.6 g
  • carbohydrate 36.1 g
  • fiber 2.5 g
  • cholesterol 50 mg
  • iron 3.1 mg
  • sodium 762 mg
  • calcium 111 mg

How to Make It

  1. Heat a small nonstick skillet coated with cooking spray over medium heat. Add 2 tablespoons egg substitute; cook 1 minute or until done. Remove egg to a cutting board. Repeat procedure with remaining egg substitute. Cut egg into thin strips; set aside.

  2. Place chicken in a food processor; pulse until finely ground. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, garlic, and ginger; cook 3 minutes, stirring to crumble. Stir in coleslaw, zucchini, onions, salt, and pepper; cook 3 minutes or until tender, stirring frequently. Stir in hoisin.

  3. Warm tortillas according to package directions. Spoon 3/4 cup chicken mixture down center of each tortilla; top each with about 1 tablespoon egg strips. Roll up.