In-a-Pinch Moo Shu Chicken

5 Reviews
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5 servings (serving size: 2 tortilla wraps)
By Elaine Mcgee
May 2003
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 322
  • Caloriesfromfat 20%
  • Fat 7.2g
  • Satfat 1.6g
  • Monofat 2.1g
  • Polyfat 3g
  • Protein 26.6g
  • Carbohydrate 36.1g
  • Fiber 2.5g
  • Cholesterol 50mg
  • Iron 3.1mg
  • Sodium 762mg
  • Calcium 111mg

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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Ratings & Reviews

joyfulfoodie's Review

bellymama
January 03, 2013
This is one of few dishes that is on our regular rotation. My husband absolutely loves it, and so does everyone else that has it! I agree with previous reviewers, the egg strips are not necessary and don't add much to the dish.

Lindaf18's Review

Lindaf18
September 12, 2013
Been making this for years. Whole family loves it! Sometimes we make it with homemade pancakes other times just use flour tortillas, better with thin homemade pancakes but ok either way. I add lots of mushrooms, whatever variety is available, spinach or kale, bean sprouts, whatever vegetables are laying around. Unlike other reviewers my family really likes the egg and I just scramble it and leave it in big chunks. I add soy sauce and sesame oil to the egg for extra flavor! My daughter is vegetarian so I often leave out the chicken.

bellymama's Review

Debbie17
February 19, 2010
Great for a simple weeknight meal. Don't bother with the egg strips, you can't even taste them.

daneanp's Review

joyfulfoodie
May 26, 2012
We've made this many times and the whole family loves it. It is quick, easy, and delicious. I tend to omit the egg and purchase ground chicken or turkey vs. grinding my own. One minor issue is the amount of liquid in the filling at the end which can make the tortillas soggy. It might be worth it to precook the zucchini to let the moisture release or just drain the filling before serving. Mushrooms would make a good addition and it would be great to sub sliced onion for the green onion and summer squash for the zucchini - just to change it up. Whole wheat tortillas would also be great!

Debbie17's Review

daneanp
March 19, 2013
This was simple. I took the other reviewers' advice and bought ground white meat chicken and left out the egg. I used fresh garlic, because I think the jared stuff is gross. Once cooked, I could not really see the cabbage (maybe I cooked it too long?) so I added the rest of the bag and cooked for just a minute to get some crunch in the moo shu. More veggies=healthier! Yumm!
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