Moo Shu Chicken Wraps

A variation on Moo shu pork using chicken breasts and flour tortillas.
Leftovers taste great reheated for lunch the next day.

1 lbs. chicken breast - cut into 1/8 - 1/4 inch thick strips
1 tablespoon peanut oil for stir-frying (optional if using non-stick fry
pan instead of Wok)
1 package coleslaw mix - with green and purple cabbage and carrots if you
can find it
2/3 cup green onions
1 teaspoon freshly grated ginger (use more if you'd like)
1 tablespoon cornstarch dissolved in 1/4 cup water
8 flour tortillas (8 inch diameter), warmed
1/3 cup hoisin sauce
Marinade:
2 tablespoons soy sauce - reduced sodium is fine
2 tablespoons water
1 tablespoon sesame oil - Olive oil works fine too
3 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 teaspoons granulated sugar

Slice chicken into thin strips. In a medium bowl combine marinade
ingredients and add chicken, tossing to coat. Cover and marinate in
refrigerator 10 - 15 minutes. Remove chicken from marinade, discard
marinade. Heat wok and add peanut oil, or just heat large non-stick
frying pan. Add chicken and stir-fry until it turns white...about 3 - 5
minutes. Add coleslaw mix, green onions, ginger, and cornstarch
mixture. Cook and stir until sauce is thickened and bubbly. To
assemble...spread one side of each tortilla with 2 teaspoons of Hoisin
sauce, spoon about 1/2 cup chicken mixture in center of each tortilla.
Fold bottom edge up over filling. Fold right and left sides to center,
overlapping edges. Makes 8 wraps.

(Note: This recipe is reprinted courtesy of Lynn Nelson)

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