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.
2 Tbsp.canola oil
3 cuppkg.broccoli slaw or coleslaw mix
- 1/2 tsp.grated fresh gingerroot
- 1/3 cupAllWhites® egg whites
- 1/2 tsp.garlicupsalt
- to tastefreshly ground pepper
- 1 cupshredded cooked chicken
- 4(8-in.) whole-wheat flour tortillas, warmed
- 1/4 cuphoisin sauce
- 1/3 cupsliced green onion
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.
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.
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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