In these Chinese-style tortilla wraps, tender chicken and scrambled egg whites replace the traditional pork and whole eggs. The hoisin sauce is a deliciously thick, sweet Chinese barbecue sauce. To switch up the flavor, substitute American-style barbecue sauce or try a Thai version with a spoonful of bottled peanut sauce.
Ingredients
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2 Tbsp.canola oil
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3 cuppkg.broccoli slaw or coleslaw mix
- 1/2 tsp.
grated fresh gingerroot- 1/3 cup
AllWhites® egg whites- 1/2 tsp.
garlicupsalt- to taste
freshly ground pepper- 1 cup
shredded cooked chicken- 4
(8-in.) whole-wheat flour tortillas, warmed- 1/4 cup
hoisin sauce- 1/3 cup
sliced green onionInstructions
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Heat 1 tablespoon oil in large skillet over medium-high heat. Add broccoli slaw and ginger; cook and stir about 4 minutes or until crisp-tender. Transfer to a bowl.
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Heat remaining 1 tablespoon oil in skillet over medium-high heat. Whisk AllWhites egg whites, garlic salt and pepper together; pour into skillet. Cook and stir until egg whites are set; break into strips with spatula. Transfer to bowl with slaw, along with chicken.
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Spread each warm tortilla with 1 tablespoon hoisin; spoon chicken-vegetable mixture down the center of each tortilla. Sprinkle with green onions, then roll up.
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Review
- 1/2 tsp.