In-a-Pinch Moo Shu Chicken

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.

Yield: 5 servings (serving size: 2 tortilla wraps)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 20%
  • Fat: 7.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 3g
  • Protein: 26.6g
  • Carbohydrate: 36.1g
  • Fiber: 2.5g
  • Cholesterol: 50mg
  • Iron: 3.1mg
  • Sodium: 762mg
  • Calcium: 111mg


  • 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


  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.
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