How to Make It
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.