Moo Shu Mushroom Wraps

• 4 teaspoons sesame or canola oil, divided
• 4 large eggs, lightly beaten
• 1/2 pound sliced fresh mushrooms
• 1 package (12 ounces) broccoli coleslaw mix
• 2 garlic cloves, minced
• 2 teaspoons minced fresh gingerroot
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons Sriracha chili sauce
• 1 cup fresh bean sprouts
• 1/2 cup hoisin sauce
• 10 flour tortillas (6 inches), warmed
• 6 green onions, sliced

1. In a
2. , heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.
3. In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through.
4. Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.

sesame, eggs, mushrooms, broccoli coleslaw, garlic, fresh gingerroot, rice vinegar, soy sauce, chili sauce, fresh bean sprouts, hoisin sauce, flour tortillas, green onions

Taken from www.tasteofhome.com/recipes/moo-shu-mushroom-wraps/ (may not work)