MOO SHU CHICKEN

I confess! I'm a magazine junkie. In addition to the many cooking, quilting, health, and fashion magazines I subscribe to, I also pick up others at the grocery store or the quilt shop. I started subscribing to so many because I had a habit of bringing one home only to discover I'd already bought it. All this is leading up to last night's dinner. While grocery shopping this weekend, I picked up a copy of the July issue of Family Circle. The only recipe I clipped was for a very simple moo shu chicken. I just happened to have some poached chicken in the fridge as well as a bag of cole slaw mix and some hoisin sauce. The other ingredients were staples. Since it was too hot for ravioli, I whipped this up in no time flat and it was delicious. With some brown rice that I dressed up with crushed pineapple and sliced walnuts and some stir fry veggies, it was a delicious and easy dinner. I used flour tortillas for the pancakes and they worked just fine. Larry was happy to see lots of leftovers and is looking forward to a repeat performance for lunch tomorrow. This one will definitely be in the permanent rotation.

Moo Shu Chicken - Makes 10 rolls

1 tbs sesame oil

2 cloves garlic, chopped

10 oz shredded coleslaw mix

8 oz shredded carrots

4 scallions, sliced

1/4 cup hoisin sauce

2 tbs soy sauce

3 cups shredded cooked chicken (you could use a rotisserie chicken)

10 flour tortillas (6")

In a large nonstick skillet, heat the oil over medium heat and add the garlic, coleslaw mix, carrot, and scallions. Cook, stirring occasionally, for about 10 minutes. Stir in the hoisin sauce and soy sauce and cook 2 minutes. Add the chicken, stirring to combine well, and heat through.

To serve, heat the tortillas (sandwich between 2 paper towels and microwave about 20 seconds). Spoon 1/2 cup of the mixture down the center of the tortilla. Fold bottom in and roll.

(Per roll: 190 calories; 5g fat (1 g sat); 12 g protein; 25 g carb; 3 g fiber - Family Circle)