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.
Prep time: 5 minutesCooking time: 7 minutesTotal: 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.