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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A healthier version of the classic Chinese recipe for Moo Shu Chicken. From Core Performance. egg substitute, chicken breast, fresh ginger, packaged cabbage & carrot coleslaw, zucchini, scallions, salt, crushed red pepper, Hoisin sauce, flour tortillas, cooking spray cvt Ingredients:
1/2 cup egg substitute |
18 ounces cooked chicken breast (5064), net from 1 1/2 pounds fresh skinless, boneless |
2 tsp minced fresh ginger root |
4 cups packaged cabbage and carrot coleslaw |
124 g (1 cup) chopped zucchini |
3/4 cup chopped scallions |
1/4 tsp salt |
1/4 tsp crushed red pepper |
1/2 cup hoisin sauce |
10 (medium 6-inch) flour tortillas |
1 cooking spray |
Directions:
1. Spray two plastic dinner plates or any plates that are that size with cooking spray. Pour half of the egg substitute in each. Microwave for one minute each (or until egg is done). Take out and slide onto cutting board. Let cool. Then cut into thin strips and set aside.
2. Place chicken in food processor; pulse until finely ground. Heat large non-stick skillet over medium-high heat. Spray with nonstick spray and add chicken, garlic, and ginger. Cook about 3 minutes, stirring to crumble. Stir in coleslaw, zucchini, scallions, salt, and pepper. Cook 3 minutes, or until tender - stirring frequently. Stir in Hoisin sauce.
3. Warm tortillas in microwave for one minute. Spoon 3/4 cup chicken mixture down center of each tortilla; top each with egg strips, and roll up like a burrito.
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