BBQ Moo Shu Chicken Thigh Wraps
Sesame-Sautéed Cabbage & Carrots
Cooking time
30 minutes
Servings
4
Calories
630 /serving
Originating in Shandong, moo shu is a fun family dish with retro Chinese restaurant vibes. Kids can load warm tortilla pancakes with hoisin sauce, shredded veggies and grilled chicken thighs for a whiff of char. Bonus: permission to eat with your hands!
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 300g Nantes carrots
- 2 Scallions
- 150g Shredded cabbage
- 60ml Creamy, Thick Tamari & Garlic vinaigrette
- 60ml Hoisin sauce
- 12 Wheat flour tortillas
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Grater
Large pan
Oil
Salt & pepper (S&P)
BBQ
Total Fat
27 g
Saturated Fat
6 g
Sodium
1750 mg
Total Carb
57 g
Sugars
13 g
Protein
42 g
Fibre
5 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Grate the carrots. Thinly slice the scallions crosswise. In a small bowl, combine the hoisin, ½ the scallions and pepper. Pat the chicken dry with paper towel and drizzle with oil; season with ½ the spices and S&P.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the cabbage, carrots, remaining spices and S&P. Sauté, 2 to 3 min., until just wilted.
Grill the chicken
Add the chicken* to the BBQ and grill, 4 to 6 min. per side, until cooked through. Transfer to a cutting board and let rest 5 min. before slicing against the grain.
Grill the tortillas
Add the tortillas to the BBQ and grill, 30 sec. to 1 min. per side, until warmed through and pliable.
Make the moo shu filling
To the pan of vegetables, add the vinaigrette, chicken and remaining scallions.
Plate your dish
Divide the tortillas between your plates. Spread with the scallion-hoisin sauce. Top with the moo shu filling. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
