Moo Shu Mushroom Wraps

By Taste of Home|Apr.15,2020


   4 teaspoons sesame or canola oil, divided

   4 large eggs, lightly beaten

   1/2 pound sliced fresh mushrooms

   1 package (12 ounces) broccoli coleslaw mix

   2 garlic cloves, minced

   2 teaspoons minced fresh gingerroot

   2 tablespoons rice vinegar

   2 tablespoons reduced-sodium soy sauce

   2 teaspoons Sriracha chili sauce

   1 cup fresh bean sprouts

   1/2 cup hoisin sauce

   10 flour tortillas (6 inches), warmed

   6 green onions, sliced


In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.

In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through.

Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.

Nutrition Facts:2 filled wraps: 381 calories, 15g fat (2g saturated fat), 170mg cholesterol, 1234mg sodium, 48g carbohydrate (12g sugars, 4g fiber), 16g protein.

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