McHubby and I often pack and take our lunch to work. While I can appreciate a good PB&J every now and then, sandwiches can be pretty boring to take every day. So I try to find recipes that are quick to make, easy to pack, and delicious. This one is made in the slow cooker. Then we pack the shredded chicken, napa cabbage, and tortillas separately—ready to assemble for lunch.
The original recipe is listed below, but I also added one clove of garlic, minced.
Source: Mu Shu Chicken Wraps, Southern Living Slow Cooker Cookbook
1 medium onion, diced
2 pounds skineed and boned chicken thighs
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon sesame or vegetable oil
¾ cup hoisin sauce
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons rice wine
¼ teaspoon ground ginger
8 (6-inch) flour tortillas (I used wheat flour tortillas) 3 cups shredded napa cabbage
½ cup thinly sliced green onions
Place onion in a 3- or 4-quart slow cooker.
Sprinkle chicken evenly with salt and pepper. Brown chicken 2 to 3 minutes on each side in hot oil in a large skillet over medium-high heat. Remove skillet from heat, and place chicken on top of onion in slow cooker.
Whisk together hoisin sauce and next 4 ingredients; pour over chicken. Cover and cook on high 1 hour. Reduce heat to low and cook 5 hours. Shred chicken in cooker with fork.
Top each tortilla evenly with cabbage, chicken, and green onions. Fold bottom edge of each tortilla in to hold filling; roll tortilla crosswise, and, if desired, secure with wooden picks or parchment paper. Makes 8 servings.