Recipe | "Mu Shu Chicken Wraps" by Sue Ready

  • 3/4 lb. ground chicken, turkey or pork
  • 2 TB. olive oil, divided
  • 2 eggs beaten
  • 1/4 cup minced green onion
  • 3 garlic cloves, minced 
  • 1 tsp. grated fresh ginger or 1/2 tsp dried ginger 
  • 2 cups from a bag of Asian Chopped Salad Mix
  • 3/4 cup minced water chestnuts
  • Sunflower seeds found in Asian Chopped Salad Mix 
  • Butter lettuce leaves

Sauce Ingredients:
  • 1/4 cup hoisin sauce
  • 2 TB. low sodium soy sauce
  • 1 TB. chili garlic sauce (found in grocery store Asian aisle)
  • 1 tsp. cornstarch
  • 1 tsp. sesame oil
  • 1 TB. honey
  • Make sauce and set aside.
  • Beat eggs with a whisk. Heat non stick pan or wok with 1 TB. olive oil. Scramble eggs just until set. Cut into small pieces and set aside.
  • Wipe pan clean and add 1 TB. olive oil to pan. Heat and saute onions, garlic and ginger just until fragrant.
  • Add in ground meat and water chestnuts. Cook on medium heat. Crumble meat as it cooks. When meat is cooked through add in sauce and mix well. Cook on low uncovered 2 minutes. 
  • Stir in 2 cups salad mixture and diced egg mixture into meat mixture. Fill lettuce cup with a large scoop of meat mixture.
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