Mu Shu Chicken Wraps (3 - 4 qt) |
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Prep Time: 11 Minutes Cook Time: 360 Minutes |
Ready In: 371 Minutes Servings: 8 |
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Ingredients:
1 medium onion, diced |
2 pound(s) skinned and boned chicken thighs |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 tablespoon(s) sesame or vegetable oil |
3/4 cup(s) hoisin sauce |
1 tablespoon(s) soy sauce |
1 tablespoon(s) honey |
2 teaspoon(s) rice wine |
1/4 teaspoon(s) ground ginger |
8 6-inch flour tortillas |
3 cup(s) shredded napa cabbage |
1/2 cup(s) thinly sliced green onions |
Directions:
1. Place onion in a 3- or 4-quart slow cooker.
2. Sprinkle chicken evenly with salt and pepper.
3. Brown chicken 2 to 3 minutes on each side in hot oil in a large skillet over medium-high heat. Remove skillet from heat, and place chicken on top of onion in slow cooker.
4. Whisk together hoisin sauce and next 4 ingredients; pour over chicken. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours. Shred chicken in cooker with fork.
5. Top each tortilla evenly with cabbage, chicken, and green onions. Fold bottom edge of each tortilla in to hold filling; roll tortilla crosswise, and, if desired, secure with wooden picks or parchment paper.
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