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Mu Shu Veggie Wrap

Serve: One wrap per child; 2 per adult

Yield 8 wraps

4 large eggs, lightly beaten
3 tsp vegetable oil
1 cup pre-sliced sweet red pepper (1 medium)
1 cup pre-shredded carrots
1 cup packaged sliced mushrooms
4 cups packaged broccoli slaw
¼ c (for filling) plus 8 tsp (for wraps) hoisin sauce
2 Tbsp vegetable or beef broth
Eight 7-inch flour tortillas


1. Scramble eggs in 1 tsp oil over medium-high heat until just cooked. Remove eggs from skillet and keep warm.
2. Add remaining 2 tsp oil to skillet and cook pepper, carrots, mushrooms and broccoli slaw until crisp tender, about 4 minutes. Reduce heat to medium.
3. Add the ¼ c hoisin sauce and broth to skillet, mix and heat for 1 minute.
4. Meanwhile, microwave tortillas on high for 15 seconds until soft.
5. Spread 1 tsp remaining hoisin sauce on each tortilla. Divide eggs and vegetable mixture among tortillas and roll up.

Per 1 wrap: 271 calories; 8 g fat