Moo Shu Broccoli-and-Chicken Wraps
This quick-to-assemble, flavorful stir fry is a departure from the traditional Chinese take-out.
- 1 tablespoon sesame oil
- 2 cloves of garlic, minced
- 1 bag (12 oz) shredded broccoli coleslaw mix
- 1 bag (10 oz) shredded carrots
- 4 scallions, chopped
- 6 tablespoons soy sauce
- 1 tablespoon molasses
- 2 teaspoons white vinegar
- 1/8 teaspoon garlic powder
- 2 teaspoons sesame oil
- 20 drops hot sauce
- 10 6-inch tortillas
- 3 cups cooked, shredded chicken
In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the garlic and cook for 1 minute.
Add in the broccoli slaw, carrots, and scallions. Cook, stirring, for 6-8 minutes or until vegetables are softened.
In a small bowl, combine the soy sauce through hot sauce; stir in to the vegetable mixture and cook 2-4 minutes.
Stir in the chicken and heat thoroughly.
Warm the tortillas in the oven or microwave (follow package directions). Spread approximately ½ cup of the broccoli-chicken mixture down the center of the tortilla. Fold both sides in tightly and serve.
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