Warm Chicken Mu Shu Wraps

• 1 lb boneless chicken breast, cut in 1-inch pieces
• 1 12 teaspoons cornstarch
• 3 tablespoons soy sauce, divided
• 2 tablespoons white wine, divided
• 2 eggs, beaten
• 12 lb bean sprouts
• 4 green onions, sliced
• 8 flour tortillas
• 5 tablespoons vegetable oil, divided
• 8 tablespoons hoisin sauce

1. Combine cornstarch, 1 TBS soy sauce, 1 TBS white wine and pour over chicken.
2. Toss to coat well and marinate 15-30 minutes.
3. When marinating time is finished, wrap tortillas in foil and heat in 350F oven.
4. Meanwhile, Heat a heavy wok or large skillet over high heat, until a drop of water dropped on surface evaporates immediately.
5. Add 1 1/2 TBS oil, swirling to coat evenly.
6. Add eggs and cook, stirring until just set.
7. Remove eggs and transfer to bowl.
8. Add 1 1/2 TBS oil again, and add green onions and bean sprouts, and stir fry until done.
9. Add 1 TBS wine.
10. Remove and transfer to bowl with eggs.
11. Heat 2 TBS oil again, and add chicken with marinade.
12. Stir fry until done.
13. Add 2 TBS soy sauce and wine.
14. Add back the eggs and vegetables to heat through.
15. Divide mixture into the 8 tortillas and roll up each one.
16. Top with a spoon of hoisin sauce, if desired.

chicken breast, cornstarch, soy sauce, white wine, eggs, bean sprouts, green onions, flour tortillas, vegetable oil, hoisin sauce

Taken from www.food.com/recipe/warm-chicken-mu-shu-wraps-252410 (may not work)