I could eat this one all day long! And I just might …
½ of recipe (2 wraps): 262 calories, 5.5g total fat (0.5g sat fat), 778mg sodium, 37g carbs, 8g fiber, 6g sugars, 19g protein
You’ll Need: medium bowl, extra-large skillet with a lid, nonstick spray, microwave-safe plate
Prep: 10 minutes • Cook: 10 minutes
2 teaspoons reduced-sodium/lite soy sauce
2 teaspoons sesame oil
2 teaspoons plain rice vinegar
1 packet natural no-calorie sweetener
½ teaspoon chopped garlic
½ teaspoon ground ginger
2 cups bagged broccoli cole slaw
1 cup bean sprouts
1 cup thinly sliced shiitake mushrooms
½ cup canned bamboo shoots, drained
¼ cup thinly sliced scallions
4 Clean & Hungry Whole-Wheat Tortillas (recipe and store-bought alternatives here)
Optional: Clean & Hungry Teriyaki Sauce (recipe and store-bought alternatives here)
1. To make the sauce, in a medium bowl, combine soy sauce, oil, vinegar, sweetener, garlic, and ginger. Mix well.
2. Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add broccoli cole slaw, bean sprouts, mushrooms, and ¼ cup water. Cover and cook for 4 minutes, or until veggies have mostly softened and water has evaporated.
3. Add bamboo shoots, scallions, and sauce. Cook and stir until hot and well mixed, about 2 minutes.
4. On a microwave-safe plate, microwave tortillas for 10 seconds, or until warm.
5. If you like, spread teriyaki sauce on tortillas.
6. Distribute veggie mixture among the bottom halves of the tortillas (about ¾ cup each), and roll up tortillas.
MAKES 2 SERVINGS
Chew on This …
American-style Chinese moo shu is typically wrapped in tortillas. That is so like us—stuffing food inside more food! Luckily, this recipe features my famous low-calorie tortillas.