Mu Shu Veggie Wrap

• 4 large eggs, lightly beaten
• 3 teaspoons vegetable oil
• 1 cup pre-sliced sweet red pepper (1 medium pepper)
• 1 cup pre-shredded carrots
• 1 cup packaged sliced mushrooms
• 4 cups packaged broccoli slaw
• 1/4 cup (for filling) plus 8 tsp (for wraps) hoisin sauce (Chinese plum sauce found in the ethnic-foods section of supermarket)
• 2 tablespoons fat-free, low-sodium vegetable or beef broth
• Eight 7-inch flour tortillas

1. Prep time: 5 minutes
2. Cooking time: 7 minutes
3. Total: 12 minutes
4. Scramble eggs in 1 tsp oil (use basting brush to spread oil) over medium-high heat in large nonstick skillet until just cooked. Remove eggs from skillet and keep warm.
5. Add remaining 2 tsp oil to skillet and cook pepper, carrots, mushrooms, and broccoli slaw until crisp-tender, about 4 minutes. Reduce heat to medium.
6. Add the 1/4 cup hoisin sauce and broth to skillet, mix, and heat for 1 minute.
7. Meanwhile, microwave tortillas on high for 15 seconds, until soft.
8. Spread 1 tsp of remaining hoisin sauce on each tortilla. Divide eggs and vegetable mixture among tortillas and roll up.
9. How kids can help: Beat eggs; measure ingredients.
10. TIP: You can substitute leftover cooked chicken, pork, or shrimp for the scrambled eggs.

eggs, vegetable oil, sweet red pepper, carrots, mushrooms, broccoli slaw, hoisin sauce, vegetable

Taken from www.myrecipes.com/recipe/mu-shu-veggie-wrap (may not work)