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Mu Shu Veggie Wrap

Yield 8 wraps
A delicious combination of savory and sweet. Our kid testers loved eating these with their hands. One wrap per child is about right; serve two for grown-ups.


  • 4 large eggs, lightly beaten
  • 3 teaspoons vegetable oil
  • 1 cup pre-sliced sweet red pepper (1 medium pepper)
  • 1 cup pre-shredded carrots
  • 1 cup packaged sliced mushrooms
  • 4 cups packaged broccoli slaw
  • 1/4 cup (for filling) plus 8 tsp (for wraps) hoisin sauce (Chinese plum sauce found in the ethnic-foods section of supermarket)
  • 2 tablespoons fat-free, low-sodium vegetable or beef broth
  • Eight 7-inch flour tortillas

Nutrition Information

  • calories (1 wrap): 271
  • fat 8 g
  • satfat 2 g
  • sodium 502 mg
  • cholesterol 107 mg

How to Make It

  1. Prep time: 5 minutes
    Cooking time: 7 minutes
    Total: 12 minutes

    Scramble eggs in 1 tsp oil (use basting brush to spread oil) over medium-high heat in large nonstick skillet until just cooked. Remove eggs from skillet and keep warm.

    Add remaining 2 tsp oil to skillet and cook pepper, carrots, mushrooms, and broccoli slaw until crisp-tender, about 4 minutes. Reduce heat to medium.

    Add the 1/4 cup hoisin sauce and broth to skillet, mix, and heat for 1 minute.

    Meanwhile, microwave tortillas on high for 15 seconds, until soft.

    Spread 1 tsp of remaining hoisin sauce on each tortilla. Divide eggs and vegetable mixture among tortillas and roll up.

    How kids can help: Beat eggs; measure ingredients.

    TIP: You can substitute leftover cooked chicken, pork, or shrimp for the scrambled eggs.