Stir-Fried Moo Shu Vegetable Wraps

Randy Mayor; Jan Gautro

Make Stir-Fried Moo Shu Vegetable Wraps for a healthy alternative to Chinese take-out.

Yield: 4 servings (serving size: 2 tortillas)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 455
  • Calories from fat: 21%
  • Fat: 10.4g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 2.6g
  • Protein: 16g
  • Carbohydrate: 73.7g
  • Fiber: 7.1g
  • Cholesterol: 0.0mg
  • Iron: 5.6mg
  • Sodium: 877mg
  • Calcium: 97mg


  • 1 tablespoon low-sodium soy sauce
  • 8 ounces reduced-fat firm tofu, drained and cut into 3/4-inch cubes
  • 2 cups sliced shiitake mushroom caps (about 8 ounces mushrooms)
  • 2 cups packaged broccoli coleslaw (such as River Ranch)
  • 1 cup red bell pepper, cut into 1/4-inch strips
  • 1/2 cup (1/2-inch) diagonally cut green onions
  • 1 tablespoon bottled minced garlic
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 2 teaspoons dark sesame oil
  • 2 tablespoons hoisin sauce
  • 1/4 teaspoon crushed red pepper
  • 8 (7-inch) flour tortillas
  • 1/4 cup plum sauce


  1. Combine soy sauce and tofu in a small bowl. Combine mushrooms and next 5 ingredients (mushrooms through ginger) in a medium bowl.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add vegetables; stir-fry for 3 minutes. Add tofu; stir-fry 1 minute. Stir in hoisin sauce and crushed red pepper; stir-fry for 1 minute or until vegetables are crisp-tender.
  3. Stack tortillas; wrap in damp paper towels, and microwave at high for 25 seconds. Spread 1 1/2 teaspoons plum sauce over each tortilla. Top each tortilla with about 1/3 cup tofu mixture; roll up.
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