Mu Shu Chicken Wraps - cooking recipe
Ingredients
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1 onion, diced
1 1/2 - 2 lbs boneless skinless chicken thighs
salt and pepper
1 cup hoisin sauce
2 tablespoons honey
1/4 teaspoon ground ginger
1 (12 ounce) bag broccoli coleslaw mix
flour tortilla
Preparation
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Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.
With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.
Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up.
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