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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mu Shu Chicken Wraps Recipe

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This recipe for Mu Shu Chicken Wraps is from The Hope Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 lb. chicken breast (cut crosswise into thin strips) or 2 cups shredded rotisserie chicken, or cooked chicken breast cut into bite-sized pieces
˝ tsp. cornstarch
1 Tbsp. soy sauce
2 Tbsp. dry sherry
2 Tbsp. hoisin sauce
2 tsp. canola oil
1 Tbsp. fresh ginger, minced
1 Tbsp. garlic, minced
1 large egg, lightly beaten (optional)
1 cup Shitake mushrooms, thinly sliced (optional)
14-oz. bag of coleslaw mix
˝ cup scallions, chopped
1 tsp. toasted sesame oil
8 - 6-inch flour tortillas (or you can use lettuce leaves as wraps)

Sauté chicken pieces, if starting out with uncooked chicken breast.
Whisk cornstarch, soy sauce, dry sherry, and hoisin sauce in a small bowl.
Heat canola oil in a large non-stick frying pan over medium-high heat.
Add ginger and garlic and stir fry for 1 minute.
[Optional] Add egg and scramble in pan. Then add mushrooms and heat for 20 - 30 seconds.
Add coleslaw mix and chopped scallions and stir fry until just wilted, about 3 minutes.
Add chicken and soy sauce mixture and toss until heated through.
Drizzle with sesame oil.
Warm the tortillas in microwave or toaster oven.
Serve with hoisin sauce for spreading on the tortillas.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes




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