Moo Shu Chicken Wraps (crock pot)
Moo Shu Chicken Wraps (crock pot)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, moo shu chicken wraps (crock pot). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Wrap the spicy chicken mixture in lettuce or cabbage leaves to serve as appetizers. This is an easy recipe for a adaption from the P. Here is the link with all the ingredients and quantities.

Moo Shu Chicken Wraps (crock pot) is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Moo Shu Chicken Wraps (crock pot) is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook moo shu chicken wraps (crock pot) using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Moo Shu Chicken Wraps (crock pot):
  1. Get 2 lb boneless skinless chicken breasts, sliced in strips
  2. Take 1 salt to taste
  3. Take 1 pepper to taste
  4. Prepare 2 tbsp extra virgin olive oil
  5. Take 1/2 small head of green cabbage, cored and sliced thinly (like coleslaw would be chopped)
  6. Get 3 large carrots, shredded
  7. Take 2 can sliced mushrooms, 6.5 oz each
  8. Take 1 cup hoison sauce
  9. Make ready 6 clove garlic, minced
  10. Get 6 tbsp soy sauce
  11. Take 2 tbsp corn starch
  12. Get 8 tortilla shells, 10"
  13. Make ready 1 packages broccoli slaw (optional)

This classic Chinese moo shu chicken dish is bursting with Asian flavor and is simple and quick to prepare - no need for takeout! Moo Shu Chicken. this link is to an external site that may or may not meet. Cut chicken into thin bite-size strips; set aside. Stack tortillas and wrap in foil.

Instructions to make Moo Shu Chicken Wraps (crock pot):
  1. Season chicken with salt and pepper. Brown chicken over medium high heat in olive oil on both sides and add to crock pot.
  2. Add the sliced cabbage, the shredded carrots and the drained mushrooms to crock pot.
  3. Combine hoison sauce, garlic, soy sauce and cornstarch. Add to crock pot and stir to combine.
  4. Cook chicken mixture on low heat for 4 hours stirring twice during cooking process.
  5. Heat tortillas according to package directions.
  6. Spoon an 8th of the chicken mixture on each tortilla shell. Serve as is or top with desired amount of broccoli slaw for some added crunch.
  7. Wrap up and enjoy!
  8. This would also be good eaten over white steamed rice or thin spaghetti instead of in tortilla shells. Pork can be substituted for the chicken.

Moo shu chicken originated in Northern China, where it was prepared as a stir-fry dish made with chopped chicken (or pork) and Chinese cabbage. There are a number of variations out there, but moo shu chicken is also commonly made with scallions, mushrooms and scrambled eggs, too. In two previous posts, Moo Shu Pork and Moo Shu Vegetables, I mentioned that the moo shu we eat in China is very different from that found in the US. Perfect for those nights where everyone has to be somewhere and quick! Use a roasted chicken from the store if you have no leftovers.

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