Warm Chicken Mu Shu Wraps
Transform your weeknight meals with these flavorful and satisfying **Warm Chicken Mu Shu Wraps**, a quick and wholesome take on the classic Chinese-inspired dish! Juicy strips of stir-fried chicken are marinated in a soy-cornstarch blend for extra tenderness, then tossed with crisp green cabbage, sweet carrots, and aromatic garlic and ginger. A rich hoisin sauce glaze ties everything together, delivering a savory-sweet kick in every bite. Wrapped in soft, warm flour tortillas, these handheld delights are ready in just 35 minutes, making them perfect for busy nights. Garnish with sesame seeds for an extra touch of texture and serve immediately for a comforting, family-friendly meal that's as fun to eat as it is delicious. Keywords: warm chicken mu shu wraps, quick weeknight recipe, stir-fry recipe, hoisin chicken wraps, easy dinner ideas.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound) Boneless, skinless chicken breasts
- 3 tablespoons Soy sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 3 cups Shredded green cabbage (or coleslaw mix)
- 1 cup Shredded carrots
- 3 stalks Green onions, thinly sliced
- 0.25 cup Hoisin sauce
- 2 tablespoons Low-sodium chicken broth
- 8 pieces Flour tortillas (8-inch)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Slice the chicken breasts into thin strips, about 2 inches long.
In a medium bowl, mix 2 tablespoons of soy sauce with the cornstarch until smooth. Add the sliced chicken and toss to coat. Set aside to marinate for 10 minutes while you prep other ingredients.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 5-6 minutes, or until cooked through and lightly browned. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring until fragrant, about 30 seconds.
Add the shredded cabbage, carrots, and green onions to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet. Add the hoisin sauce, chicken broth, and the remaining 1 tablespoon of soy sauce. Stir to combine and cook for another 1-2 minutes, allowing the sauce to coat the chicken and vegetables evenly.
Warm the flour tortillas in a microwave or on a dry skillet over low heat until pliable.
Spoon a portion of the chicken and vegetable mixture onto the center of each tortilla. Sprinkle with optional sesame seeds for garnish if desired.
Fold up the bottom of the tortilla, then fold in the sides to create a wrap. Serve immediately while warm.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1538 mg | 67% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 10.0 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 990 mg | 21% | |
*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.
