Active Time

　　10 min

　　Total Time

　　25 min

　　Better than anything you can get at your local takeout joint, this way of making the Chinese classic can be done in record time.

　　

Ingredients

Makes 4 servings

　　1/4 cup peanut or vegetable oil

　　2 large eggs, lightly beaten

　　2 teaspoons finely grated peeled fresh ginger

　　1 garlic clove, finely chopped

　　1/4 teaspoon dried hot red pepper flakes

　　1 (16-oz) bag coleslaw mix

　　1/4 cup water

　　2 tablespoons soy sauce

　　1 teaspoon Asian sesame oil

　　3 tablespoons hoisin sauce

　　1 bunch scallions, coarsely chopped

　　8 (6-inch) flour tortillas (not low-fat)

　　2 1/2 to 3 cups coarsely shredded cooked chicken, without skin (from a 2-lb rotisserie chicken)

　　Accompaniments: hoisin sauce; chopped scallions

　　

Step 1

Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook eggs, stirring, until just cooked through. Transfer scrambled eggs to a plate. Add remaining 3 tablespoons oil to skillet and heat until hot but not smoking, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.

　　

Step 2

Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and eggs and cook, stirring, 2 minutes. Remove from heat. Immediately put tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are hot, about 1 minute.

　　

Step 3

To assemble, spread hoisin on each tortilla and top with mu shu mixture, chicken, and scallions, then roll up.