Description

Craving a light, veggie-packed meal with bold Asian flavors that’s perfect for a quick dinner or lunch? The Moo Shu Mushroom Wraps recipe is your answer! This dish features tender mushrooms, crisp broccoli slaw, and scrambled eggs wrapped in warm tortillas with a tangy, spicy sauce and hoisin spread

Ingredients

To make Moo Shu Mushroom Wraps for 5 servings (10 wraps), you’ll need these key ingredients. Each one adds a layer of flavor or texture to this vibrant dish:

Sesame or Canola Oil (4 tsp, divided): Used for cooking eggs and veggies, adding subtle flavor.
Large Eggs (4, lightly beaten): Provide protein and a soft, fluffy texture.
Sliced Fresh Mushrooms (½ lb): Add savory, earthy flavor.
Broccoli Coleslaw Mix (1 package, 12 oz): Offers crunchy cabbage and carrots for the base.
Garlic Cloves (2, minced): Brings aromatic, savory depth.
Minced Fresh Gingerroot (2 tsp): Adds warm, spicy zing.
Rice Vinegar (2 tbsp): Provides tangy acidity.
Reduced-Sodium Soy Sauce (2 tbsp): Adds savory, umami flavor.
Sriracha Chili Sauce (2 tsp): Brings a mild, spicy kick.
Fresh Bean Sprouts (1 cup): Add crisp, fresh texture.
Hoisin Sauce (½ cup): Sweet, savory spread for the tortillas.
Flour Tortillas (10, 6-inch, warmed): Soft wraps for the filling.
Green Onions (6, sliced): Provide fresh, mild onion flavor.

Substitutions and Variations:

Eggs: Swap with scrambled tofu or omit for a vegan option.
Mushrooms: Use shiitake, cremini, or portobello for different flavors.
Broccoli Coleslaw Mix: Replace with regular coleslaw mix, shredded cabbage, or julienned veggies like zucchini.
Soy Sauce: Use tamari (gluten-free) or coconut aminos for a soy-free option.
Sriracha: Substitute with chili garlic sauce, gochujang, or omit for less heat.
Hoisin Sauce: Swap with plum sauce or a mix of soy sauce and honey.
Tortillas: Use corn tortillas (gluten-free), lettuce wraps, or rice paper for a different wrap.
Add-Ons: Include shredded chicken, pork, or shrimp for extra protein, or add peanuts for crunch.

Why These Ingredients Matter: The eggs and mushrooms provide protein, while the coleslaw mix and bean sprouts add fiber, vitamins, and crunch. The hoisin and sauces deliver bold, Asian-inspired flavors, making this a balanced, nutrient-rich meal that’s both light and satisfying.

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Instructions

Step 1: Cook the Eggs

In a large nonstick skillet, heat 1 tsp sesame or canola oil over medium heat.
Pour in 4 lightly beaten eggs and cook, stirring gently, for 2-3 minutes until thickened and no liquid egg remains.
Remove eggs to a plate and set aside.

Tip: Stir gently to create soft curds, and avoid overcooking to keep the eggs tender.

Step 2: Cook the Veggies

In the same skillet, heat the remaining 3 tsp oil over medium-high heat.
Add ½ lb sliced fresh mushrooms and cook, stirring, for 4-5 minutes until tender.
Add 1 package (12 oz) broccoli coleslaw mix, 2 minced garlic cloves, and 2 tsp minced fresh gingerroot; cook for 1-2 minutes longer until the slaw is crisp-tender.

Tip: Keep the veggies moving to prevent burning, and cook until just softened for maximum crunch.

Step 3: Add Sauce and Combine

In a small bowl, mix 2 tbsp rice vinegar, 2 tbsp reduced-sodium soy sauce, and 2 tsp Sriracha chili sauce.
Pour the sauce mixture into the skillet with the veggies.
Stir in 1 cup fresh bean sprouts and the cooked eggs; cook for 1-2 minutes until heated through.

Tip: Adjust Sriracha to taste for more or less heat, and toss gently to avoid breaking the eggs.

Step 4: Assemble the Wraps

Warm 10 (6-inch) flour tortillas (microwave for 20-30 seconds or heat in a dry skillet).
Spread about 2 tsp hoisin sauce over each tortilla, leaving a ¼-inch border.
Spoon ½ cup of the veggie-egg mixture onto the center of each tortilla.
Sprinkle with about 1 tbsp sliced green onions per wrap.
Roll up tightly, folding in the sides like a burrito.

Tip: Don’t overfill to ensure easy rolling; spread hoisin evenly for consistent flavor.

Step 5: Serve

Arrange 2 wraps per plate (for 5 servings) or serve family-style on a platter.
Serve immediately with extra hoisin or Sriracha on the side, if desired.

Tip: Serve fresh to enjoy the warm tortillas and crisp veggies at their best.