When I moved to Portland, I soon discovered a Chinese restaurant a couple blocks from my apartment. I would make the jaunt every week or so for their delicious Mu Shu Chicken (and their stiff drinks, woa. I’m amazed my liver made it through that year).
Anyhow, I could not get enough of the savory vegetable and egg filling all piled into a wrap. I was addicted and then I had to give it all up.
Well at least I thought so.
This recipe is crazy simple and if you don’t have the coconut wraps you can easily use lettuce leaves.
- 1 tablespoon of coconut oil
- 1 tablespoon of minced ginger
- 2 cloves garlic, peeled and minced
- 3 cups chopped green cabbage
- 2 tablespoon coconut aminos
- 1 teaspoon sesame oil
- ½ teaspoon fish sauce
- 1 tablespoon b grade maple syrup
- 3 cups cooked, shredded chicken
- 2 large eggs, whisked
- 2 tablespoons chopped green onions
- In a skillet add the coconut oil, ginger and garlic and cook for 1 minute until fragrant.
- Next add in the cabbage and cook until wilted, roughly 5 minutes.
- Then add in teh sesame oil, fish sauce, coconut aminos, maple syrup and cooked chicken and cook for 2 to 3 minutes.
- Make a well in the center of your pan and add in the whisked eggs and scramble.
- Once the eggs are cooked, mix in with the other ingredients.
- To serve, take a wrap and spoon ⅓ cup of filling and sprinkle with chopped green onions.
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