Mu Shu Veggie Wrap

1. 1

   Cooking time: 7 minutes

2. 2

   Total: 12 minutes

3. 3

   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.

4. 4

   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.

5. 5

   Add the 1/4 cup hoisin sauce and broth to skillet, mix, and heat for 1 minute.

6. 6

   Meanwhile, microwave tortillas on high for 15 seconds, until soft.

7. 7

   Spread 1 tsp of remaining hoisin sauce on each tortilla. Divide eggs and vegetable mixture among tortillas and roll up.

8. 8

   How kids can help: Beat eggs; measure ingredients.

9. 9

   TIP: You can substitute leftover cooked chicken, pork, or shrimp for the scrambled eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.