Yield
5 servings (serving size: 2 tortilla wraps)

How to Make It

Step 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.

Step 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.

Step 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.

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