Easy Mu-shu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 boneless skinless chicken breasts, sliced into 1/4 inch strips1 tablespoon olive oil or vegetable oil1 cup chopped green onions2 cups cabbage coleslaw mix1 cup sliced mushrooms1/4 cup sherry or red/white/blush wine2 tsp cornstarch1/4 cup low-sodium soy sauce2 tsp minced garlic2 cups broccoli slaw mix2 cups baby spinach1 cup shredded carrots1 tablespoon dark sesame oil8 small low-carb tortillas8 tsp hoisin sauce or plum sauce to tasteAsian chile paste (optional)
Heat oil in large nonstick skillet over medium heat. Add green onions, cabbage coleslaw mix, and mushrooms, stirring occasionally. Add chicken, increasing heat to medium high. Combine the sherry and cornstarch in a small container with a lid and shake well until the lumps are gone. Add to skillet along with soy sauce and garlic, stirring well. Add the broccoli slaw and carrots and stir. Continue to cook, stirring frequently until chicken is no longer pink. Add the spinach and sesame oil, stirring until spinach is wilted.
Heat the torillas according to package instructions. To serve, spread hoisin sauce to taste on each tortilla, then top with chicken and vegetable mix. Add a dollop of chile paste if you like it spicy. Roll the torilla up like a burrito and enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user HWLLLM.
Heat the torillas according to package instructions. To serve, spread hoisin sauce to taste on each tortilla, then top with chicken and vegetable mix. Add a dollop of chile paste if you like it spicy. Roll the torilla up like a burrito and enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user HWLLLM.
Nutritional Info Amount Per Serving
- Calories: 230.7
- Total Fat: 8.4 g
- Cholesterol: 37.0 mg
- Sodium: 708.4 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 5.5 g
- Protein: 21.0 g
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