BBQ Moo Shu Chicken Wraps
with Shredded Cabbage & Carrots
Cooking time
30 minutes
Servings
4
Calories
670 /serving
Originating in Shandong, moo shu is a fun family dish with retro Chinese restaurant vibes. Kids can load warm tortilla pancakes with hoisin sauce, shredded veggies and grilled chicken thighs for a whiff of char. Bonus: permission to eat with your hands!
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 150g Shredded cabbage
- 300g Nantes carrots
- 2 Scallions
- 60ml Creamy, Thick Tamari & Garlic vinaigrette
- 60ml Hoisin sauce
- 12 Wheat flour tortillas
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Grater
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
21 g
Saturated Fat
4 g
Sodium
2000 mg
Total Carb
73 g
Sugars
18 g
Protein
45 g
Fibre
5 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Grate the carrots.
- Thinly slice the scallions crosswise.
- In a small bowl, combine the hoisin, ½ the scallions and black pepper.
- Pat the chicken dry; rub with the spices, a drizzle of oil and S&P.
Grill the chicken
- Add the chicken* to the BBQ (or pan) and grill, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Grill the tortillas
- Add the tortillas to the BBQ (or pan) and grill, 30 sec. to 1 min. per side, until warmed through and pliable.
Make the moo shu filling & serve
- In a large bowl, combine the carrots, cabbage, remaining scallions, chicken and vinaigrette.
- Divide the tortillas between your plates.
- Spread with the scallion-hoisin sauce.
- Top with the moo shu filling. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
