Moo Shu Chicken

If you have ever tried these Chinese-style wraps in a restaurant, you can't help loving them - so here's is the recipe for you

• 1 lb chicken breast, cut into 1/8 - 1/4 inch thick slices
• 1 carrot, julienned
• 1/4 green cabbage, julienned 
• 2/3 cups green onion, sliced
• 1 tsp ginger root, grated
• 1 tbsp corn starch, dissolved in 1/4 cup water 
• 8 flour tortilla, warmed
• 1/3 cups Hoisin sauce

Marinade:

• 2 tbsp soy sauce
• 2 tbsp water 
• 1 tbsp sesame oil
• 3 cloves garlic, crushed  
• 2 tsp freshly grated ginger 
• 2 tsp granulated sugar

1. Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add chicken, tossing to coat. Cover and marinate in refrigerator 10 - 15 minutes.
2. Remove chicken from marinade, discard marinade. 
3. Heat wok and add peanut oil, or just heat large non-stick frying pan. Add chicken and stir-fry until it turns white...about 3 - 5 minutes. 
4. Add coleslaw mix, green onions, ginger, and cornstarch mixture. Cook and stir until sauce is thickened and bubbly. 
5. To assemble...spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Makes 8 wraps.