Mu Shu Chicken

Note/Suggestions:  This is a great way to use up the leftover chicken and vegetables for dinner.
Makes 4 wraps.

Ingredients:

  • ½ t fresh ginger, grated
  • 2 garlic cloves, grated
  • 2 T low sodium soy sauce
  • 2 T honey
  • 1 cup shredded cabbage or lettuce (Napa cabbage or ice burg lettuce work the best)
  • ½ c shredded carrots
  • 2 cups of shredded chicken
  • hoisin sauce or plum sauce (optional)
  • whole wheat or flour tortillas, fajita size

Directions:

  1. In a small bowl, combine the ginger, garlic soy sauce and honey until mixed well.
  2. In a large non stick pan, heat a small amount of vegetable or olive oil and sauté the cabbage and carrots until wilted.
  3. Add the cooked chicken and any leftover vegetables and heat through.
  4. Add soy sauce mixture and coat all ingredients well and heat through.
  5. Spread a small amount of hoisin sauce on a whole wheat tortilla. Put about 1/8 of the chicken mixture on top and roll up like a burrito.
  6. Wrap the Mu Shu Chicken burritos into parchment paper. They can be frozen or refrigerated at this point and microwaved until heated through before eating. I recommend freezing them so that they stay colder in a lunch box, then children can heat them up at school in the microwave for about 1- 1 ½ minutes.
Tip:  If your children do not have the option to microwave at school, heat the Mu Shu until piping hot in the microwave then wrap in tin foil and put into an insulated food container.