Stir-fry Mu Shu Vegetables with Chicken

Mix Shiitake mushrooms, cabbage, and chicken with this ginger-inspired sesame sauce and wrap the medley in tortillas for a knock-out, satisfying meal.

Serves: 4

Prep Time: 20 minutes

Cook Time: 5-6 minutes

Nutrition Score per serving:

390 calories, 1.02 g calcium, 46 g carbs (50%), 7 g fat (14%), 21 g fiber, 35 g protein (36%), 922 mg sodium

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Ingredients

4	dried black Chinese mushrooms or dried shiitake mushrooms
1/3	cup fat-free chicken or vegetable broth
1	tablespoon reduced-sodium soy sauce
2	teaspoons cornstarch
2	teaspoons sesame oil
2	cloves garlic, minced
1	tablespoon fresh ginger, minced
1	pound skinless, boneless chicken breasts, cut into 1/4-inch-thick strips
4	cups shredded green cabbage or packaged cole slaw mix
1	carrot, cut into matchstick-size pieces
1	small zucchini, cut into matchstick-size pieces
2	green onions, sliced diagonally into 1/4-inch pieces
8	6-inch whole-wheat or spinach tortillas
1/4	cup hoisin sauce

Directions

Soak dried mushrooms in 1/2 cup of warm water for 20 minutes. Drain and reserve mushroom liquid. Remove and discard any stems and thinly slice caps.

Whisk together broth, soy sauce, and cornstarch; set aside.

Heat oil in a wok or large skillet over high heat. Add minced garlic and ginger and stir-fry for 30 seconds. Add chicken and stir-fry for 2-3 minutes, until no longer pink. Add cabbage, carrot, zucchini, green onions, reserved mushrooms and mushroom liquid and stir-fry for 1 minute, until cabbage wilts. Add cornstarch mixture and simmer 1 minute, until liquid thickens. Remove from heat.

Wrap tortillas in plastic and heat in the microwave for 15 seconds to soften. Spoon 1 1/2 teaspoons of hoisin sauce on each tortilla. Add chicken and vegetable mixture and roll up.