Best Moo Shu Mushroom Wraps Recipes

MOO SHU WRAPS

Moo Shu Wraps image

This recipe is made with ground turkey. I found it on Jennie-O Turkey web site. Looks really great but I have not tried it yet. I am posting it here so I don't lose it. :)

Provided by Asha1126

Categories One Dish Meal

Time 30m

Yield 2 wraps, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
8 ounces shiitake mushrooms, stems discarded, caps sliced
2 teaspoons bottled garlic or 2 teaspoons fresh garlic, minced
2 teaspoons bottled ginger or 2 teaspoons fresh ginger, minced
1 (1 lb) package lean ground turkey
1 red peppers or 1 yellow bell pepper, cut into short, thin strips
2 cups coleslaw mix (shredded cabbage and carrots) or 2 cups sliced napa cabbage
1/2 cup hoisin sauce
1/3 cup plum sauce (sweet and sour sauce can be used instead)
12 (8 inch) flour tortillas, fajita style, warmed

Steps:

Heat oil in a large deep skillet over medium-high heat.
Add mushrooms, garlic and ginger and stir fry for about 2-3 minutes.
Crumble ground turkey into skillet and add bell pepper. Cook 5 minutes, stirring occasionally. Add cole slaw mix and hoisin sauce and stir fry 5 minutes.
Spread a thin layer of plum sauce evenly over each warmed up tortilla and top with turkey mixture. Fold bottom of tortilla up over filling, fold sides in and roll up.
Enjoy!

MOO SHU MUSHROOM WRAPS

Moo Shu Mushroom Wraps image

With so many awesome veggies out there, I'm always playing around with the ingredients in these sandwiches. Sometimes I add extra protein, too-chicken, shrimp, pork, beef and tofu all work. Check for sriracha and hoisin sauces in the Asian or international foods section of your grocery store. -Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

4 teaspoons sesame or canola oil, divided
4 large eggs, lightly beaten
1/2 pound sliced fresh mushrooms
1 package (12 ounces) broccoli coleslaw mix
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 teaspoons Sriracha chili sauce
1 cup fresh bean sprouts
1/2 cup hoisin sauce
10 flour tortillas (6 inches), warmed
6 green onions, sliced

Steps:

In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through., Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.

Nutrition Facts : Calories 381 calories, Fat 15g fat (2g saturated fat), Cholesterol 170mg cholesterol, Sodium 1234mg sodium, Carbohydrate 48g carbohydrate (12g sugars, Fiber 4g fiber), Protein 16g protein.