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 cup
    broccoli slaw or coleslaw mix
  • 1/2 tsp.
    grated fresh gingerroot
  • 1/3 cup
    AllWhites® egg whites
  • 1/2 tsp.
  • 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 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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  • Lunch
  • Dinner
  • Entrée
  • Full meal
  • Sandwiches
  • Recipes Using AllWhites
  • High Protein
  • Low-fat
  • Low-cal
  • <15 Minutes Prep Time