Save Money and Make Your Own Asian Chicken Wrap

Ordering take-out can certainly be convenient. No argument here. However, to get more bang for your buck, try using supermarket ingredients to whip up a meal for four inspired by a take-out classic -- moo-shu chicken.

ASIAN CHICKEN WRAP WITH HOISIN SAUCE
Makes 4 servings

Chicken
2 tbsp. soy sauce
1 tbsp. dry sherry
1 tsp. cornstarch
Two 6-oz. boneless and skinless chicken breasts, cut into long ½-inch-thick strips
1 tbsp. vegetable oil

Vegetables
1 tbsp. vegetable oil
1 ½ cups sliced button mushrooms
2 scallions, white and green parts, chopped
1 garlic clove, finely chopped
Half of a 1-pound bag (about 3 cups) coleslaw mix
3 tbsp. reduced-sodium chicken broth or water
1 tbsp. soy sauce
2 tsp. hoisin sauce
8 flour tortillas, heated

1.  For the chicken, mix the soy sauce, sherry, and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over high heat. Add the chicken and cook, stirring almost constantly, until it turns white, about 3 ½ minutes. Transfer to a plate.

2.  For the vegetables, heat the oil in the same skillet over high heat. Add the mushrooms and cook, stirring often, until they give off their juices and begin to brown, about 3 minutes. Stir in the scallions and garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the coleslaw mix, broth, and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is wilted and heated through, about 3 minutes. Stir in the hoisin sauce.

3.  For each wrap, place 1/4 of the chicken mixture on a tortilla and roll up. Serve hot.