- One 8-wrap package Mountain Bread Whole Wheat Light Wraps (I couldn't find this brand so I used La Tortilla low cal tortillas)
- One 12-oz. bag dry broccoli slaw mix
- One 8-oz. can straw mushrooms, drained
- 6 oz. raw boneless skinless lean chicken breast, cut into thin strips
- 1/2 cup canned bamboo shoots, drained and cut into thin strips
- 1 cup bean sprouts
- 3 tbsp. light or low-sodium soy sauce
- 3 tbsp. seasoned rice vinegar
- 1 tsp. crushed garlic
- 1/2 tsp. cornstarch
- dash white pepper (black is fine, if you don't have white)
- 2 tbsp. plus 2 tsp. hoisin sauce
- (Optional - add one point per serving) 1 TB Olive oil
In a small bowl, combine soy sauce, vinegar, garlic, cornstarch, and pepper -- mix well and set aside. This is your moo shu sauce.
Bring a wok or a very large pan sprayed with nonstick spray to medium-high heat. Add chicken to the pan and cook for about 2 minutes, until no longer pink. (If you are using oil, add it at this point.) Add broccoli slaw to the pan and, stirring occasionally, cook for 3 - 4 minutes, until veggies are soft. Add mushrooms, bamboo shoots, bean sprouts, and moo shu sauce to the pan, mix well, and cook for an additional 3 - 4 minutes, until entire dish is hot and chicken is cooked through. (Sauce will thicken as it sits.) Remove from heat and transfer moo shu mixture to a serving dish. Set aside.
Slice wraps in half, leaving you with 16 "crepes". Warm crepes slightly in the microwave. Serve crepes and hoisin sauce alongside moo shu mixture, and then assemble each crepe just before you eat it. To assemble, spread 1/2 tsp. hoisin sauce across the center of a crepe. Spoon about 1/3 cup moo shu mixture across the center, wrap it up like a soft taco, and chew!
Yield, 4 servings, 4 points each
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