Savory Asian-Inspired Chicken Wraps

This Asian-inspired Moo Shu Chicken Wrap is my weeknight dinner solution when I want a restaurant-quality meal without leaving home. The colorful vegetable-packed filling wrapped in soft tortillas creates a perfect balance of textures and flavors that satisfies the whole family in less than 30 minutes.

I first made these wraps during a busy exam week in college and they've been my go to ever since. The combination of savory chicken and fresh vegetables always reminds me of the little Chinese restaurant my parents would take us to for special occasions growing up.

Ingredients

• Chicken breast fillets thinly sliced for quick cooking and tender texture
• Eggs to add protein and create authentic texture in traditional moo shu dishes
• Mushrooms providing earthy depth and meaty texture that complements the chicken
• Cabbage and carrots for freshness crunch and color
• Fresh ginger and garlic as aromatic flavor foundations
• Hoisin sauce creates the signature sweet and savory profile
• Soy sauce adds umami depth and proper seasoning
• Sesame oil for that distinctive nutty Asian flavor that ties everything together
• Flour tortillas make this accessible when traditional mandarin pancakes aren't available

How To Make Moo Shu Chicken Wraps

Cook the chicken

Heat vegetable oil until shimmering in a large sauté pan over medium heat. Add the chicken strips in a single layer allowing space between pieces. Cook undisturbed for 3 minutes until golden on one side then flip and cook another 3 minutes until just cooked through with no pink remaining. The chicken should register 165°F on an instant read thermometer. Remove to a plate.

Prepare the egg component

Pour beaten eggs into the same pan creating a thin layer. Let set for about 30 seconds then gently scramble using a spatula until just barely set but still moist. This happens quickly usually in under 1 minute. Remove to the plate with the chicken.

Sauté the vegetables

Add mushrooms cabbage carrots garlic and ginger to the same pan. Cook for 5 to 7 minutes stirring occasionally until the cabbage begins to wilt and soften while still maintaining some texture. The mushrooms should release their moisture and begin to brown slightly. The pan may seem overcrowded at first but the vegetables will reduce significantly in volume.

Create the sauce

In a small bowl whisk together soy sauce hoisin sauce water rice vinegar sesame oil brown sugar and cornstarch until completely smooth with no lumps of cornstarch remaining. The mixture will look quite thick at this stage.

Combine and thicken

Return the cooked chicken and eggs to the pan with the vegetables. Pour the sauce mixture over everything and stir constantly for about 1 minute until the sauce thickens and becomes glossy coating all ingredients evenly.

Assemble and serve

Warm the tortillas briefly in a microwave or dry skillet. Spoon approximately 1/2 cup of filling onto each tortilla. Top with fresh green onions and cilantro then fold or roll like a burrito. Serve immediately while still warm.

The fresh ginger is truly the secret ingredient in this recipe. The first time I made these wraps I doubled the ginger on a whim and my husband declared them better than our local Chinese restaurant. Now our tradition is making these every Chinese New Year for good luck.

Storage and Reheating

The moo shu filling can be refrigerated in an airtight container for up to 3 days. Store the filling separately from the tortillas to prevent sogginess. When ready to eat reheat the filling in a microwave for 1 to 2 minutes or in a skillet over medium heat until warmed through. Then assemble fresh wraps with newly warmed tortillas for the best texture.

Easy Substitutions

This recipe is incredibly flexible. Swap chicken for thinly sliced pork beef or tofu for a vegetarian version. No hoisin sauce? Combine 1 tablespoon peanut butter with 1 teaspoon soy sauce 1/2 teaspoon honey and a dash of five spice powder. If mushrooms aren't your favorite simply omit them and add extra cabbage. For a lower carb option replace tortillas with large lettuce leaves for a refreshing crunch.

Serving Suggestions

Serve these wraps with a simple cucumber salad dressed with rice vinegar and a sprinkle of sesame seeds for a cooling contrast. For a more substantial meal add a side of steamed rice or vegetable potstickers. A small dish of extra hoisin sauce on the side allows everyone to adjust the flavor to their preference. These wraps pair beautifully with a cold Asian beer or jasmine tea.

Cultural Background

Traditional Moo Shu originated in northern China using ingredients like wood ear mushrooms cucumber and pork. The American Chinese restaurant version became popular in the 1960s often served with pancakes and hoisin sauce. This recipe brings those restaurant flavors home with accessible ingredients. The combination of eggs vegetables and protein wrapped in a thin pancake reflects the authentic technique even with our western adaptations.

Recipe FAQs

→ Can I substitute the chicken in this Moo Shu wrap?

Absolutely! This versatile dish works wonderfully with thinly sliced pork, shrimp, or tofu for a vegetarian option. Just adjust cooking times accordingly - pork strips need similar timing to chicken, shrimp cooks faster (1-2 minutes per side), and tofu benefits from extra time to absorb flavors.

→ What are traditional Mandarin pancakes and can I make them at home?

Mandarin pancakes are thin, flour-based wrappers traditionally used for Moo Shu dishes. While flour tortillas make an excellent substitute, you can make homemade Mandarin pancakes by combining 2 cups flour with ¾ cup boiling water, kneading until smooth, resting for 30 minutes, then rolling into thin circles and cooking on a dry pan until lightly spotted.

→ How can I make this dish gluten-free?

To make gluten-free Moo Shu Chicken Wraps, substitute regular soy sauce with tamari or coconut aminos, use gluten-free hoisin sauce (or make your own with tamari, peanut butter, honey, rice vinegar, and spices), and replace flour tortillas with gluten-free wraps or large lettuce leaves for a lighter option.

→ What vegetables can I add or substitute in Moo Shu Chicken?

The vegetable mixture is highly adaptable. Try adding thinly sliced bell peppers, snow peas, bean sprouts, or bamboo shoots. You can also substitute napa cabbage for the regular cabbage, or use a mix of red and green cabbage for color. Just ensure all vegetables are cut thinly so they cook quickly and evenly.

→ How can I prepare components ahead of time for a quick weeknight meal?

For meal prep, slice chicken and store in the refrigerator for up to 2 days. Chop all vegetables and store in airtight containers for up to 3 days. Whisk the sauce ingredients (except cornstarch) and refrigerate for up to 5 days. When ready to cook, add the cornstarch to the sauce, stir-fry ingredients as directed, and warm tortillas just before serving.

→ What side dishes pair well with Moo Shu Chicken Wraps?

Complement these wraps with hot and sour soup, steamed edamame, a simple cucumber salad with rice vinegar dressing, or vegetable spring rolls. For a heartier meal, serve alongside steamed rice or vegetable fried rice. A light citrus salad also provides a refreshing contrast to the savory wraps.