Moo Shu Chicken Wraps
Savor the irresistible flavors of Asia with these Moo Shu Chicken Wraps—an easy, 30-minute recipe that's bursting with vibrant textures and savory-sweet goodness. Thinly sliced, soy-marinated chicken is stir-fried to tender perfection, then paired with crisp shredded cabbage, carrots, and green onions, all coated in a rich, tangy hoisin sauce. Wrapped in warm flour tortillas or traditional Chinese pancakes, these wraps are the perfect fusion of convenience and flavor. Garnish with fresh cucumber for an added crunch, and enjoy a family-friendly meal that's as fun to eat as it is delicious. This recipe is a quick and wholesome dinner option, perfect for busy weeknights or casual gatherings, while also packing the bold taste of classic Chinese takeout.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Soy sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil
- 2 Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 3 Green onions, sliced
- 2 cups Shredded cabbage
- 1 cup Shredded carrots
- 4 tablespoons Hoisin sauce
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon Sesame oil
- 8 Flour tortillas or Chinese pancakes
- 0.5 cup Cucumber slices or sticks (optional, for garnish)
Instructions
Slice the chicken breasts into thin strips. In a bowl, combine 2 tablespoons of soy sauce and 1 teaspoon of cornstarch. Add the chicken strips, toss to coat evenly, and set aside to marinate while you prepare the other ingredients.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
Add the chicken strips to the hot skillet in a single layer. Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned and fully cooked. Remove the chicken from the skillet and set aside on a plate.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and ginger, cooking for 30 seconds until fragrant.
Add the shredded cabbage, shredded carrots, and green onions to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly softened but still crisp.
Return the cooked chicken to the skillet. Add 4 tablespoons of hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Toss everything together to coat the chicken and vegetables evenly in the sauce. Cook for another 1-2 minutes until heated through.
Warm the tortillas or Chinese pancakes in the microwave or on a skillet, according to package instructions.
To assemble, spoon a portion of the chicken and vegetable mixture onto a tortilla or pancake. Add cucumber slices for extra crunch, if desired. Wrap tightly like a burrito or fold taco-style.
Serve immediately and enjoy your Moo Shu Chicken Wraps!
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 23.8 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 5551 mg | 241% | |
| Total Carbohydrate | 260.5 g | 95% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 38.3 g | ||
| Protein | 184.9 g | 370% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 663 mg | 51% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2572 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
