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Slow Cooker Mu Shu Wraps

No need to pick up the phone and order Chinese takeout when you have this recipe.

Slow Cooker Mu Shu Wraps
  • 1 Place onion in a slow cooker. Sprinkle the chicken with salt and pepper. Heat the oil a large nonstick skillet over medium-high heat. Brown the chicken for 2-3 minutes per side and place the chicken on top of the onion in the slow cooker. In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, rice vinegar, and ginger. Pour it over the chicken, cover, and cook on HIGH for 1 hour. Reduce the heat to low and cook for 5-6 hours.
  • 2 When ready to serve, shred the chicken in the cooker with a fork. Heat the tortillas in a damp paper towel in the microwave.
  • 3 Fill each tortilla evenly with cabbage, chicken mixture and green onions. Fold the bottom edge of each tortilla in to hold the filling. Roll tortilla and serve.
  • per serving: 468 calories; 49 grams protein; 16 grams total fat; 3 grams fiber; 3 grams saturated fat; 32 grams carbohydrates; 186 mgs cholesterol; 997 mgs sodium; 12 WW points plus
  • Yield: Makes 4 servings
  • Cook Time: 1 hour HIGH, 5 hours LOW
  • Total Time: 6 hours
  • 2 lbs boneless, skinless chicken thighs
  • 1 white onion, diced
  • coarse salt and freshly ground pepper
  • 1 tbs toasted sesame oil
  • 3/4 cup hoisin sauce
  • 1 tbs soy sauce (low sodium)
  • 1 tbs honey
  • 2 tsp rice vinegar
  • 1 tsp ginger, minced
  • 4 8-inch flour tortillas
  • 3 cups shredded cabbage
  • 3 green onions, thinly sliced
main dish