Ingredients
For the filling and wraps
- 1 lb boneless skinless chicken breast thinly sliced
- 2 large eggs beaten
- 2 tbsp neutral oil divided
- 2 cups shredded green cabbage
- 1 carrot julienned
- 4 oz mushrooms thinly sliced
- 2 scallions sliced
- 2 garlic cloves minced
- 1 tsp fresh ginger grated
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp hoisin sauce plus more for serving
- 1 tbsp Shaoxing wine optional
- 1 tsp toasted sesame oil
- 8 Mandarin pancakes or small flour tortillas; warmed
Equipment
- Large skillet or wok
- Tongs
- Small bowl for eggs and sauce
Instructions
Stir-fry and serve
- Heat 1 tsp oil in a large skillet or wok over medium-high heat. Cook beaten eggs in a thin layer until just set, about 1 minute. Slide out, roll, and cut into ribbons.
- Add 1 tbsp oil to the pan. Cook chicken in batches until lightly golden and the thickest strips reach 165°F, about 5–7 minutes total. Transfer to a plate.
- Add remaining oil, cabbage, carrot, and mushrooms. Stir-fry 3–4 minutes until softened but still lively. Add scallions, garlic, and ginger; cook 30 seconds.
- Return chicken to the pan. Stir in soy sauce, hoisin, optional Shaoxing wine, and sesame oil. Toss until evenly coated and heated through. Fold in egg ribbons gently.
- Spoon filling into warm Mandarin pancakes or tortillas. Add a little extra hoisin if desired and roll up.
Nutrition
Calories: 440kcalCarbohydrates: 42gProtein: 32gFat: 16gSodium: 760mgFiber: 4gSugar: 7g
Video
Notes
Slice the chicken thinly across the grain and cook in batches to prevent steaming. The egg ribbons are folded in last to stay tender. Hoisin, soy sauce, pancakes, and optional Shaoxing wine may contain wheat or soy; check labels for dietary needs. Nutrition is an estimate including two pancakes per serving.
