Total Time: 30 Minutes

Ingredients:

• • 4 tsp sesame or canola oil, divided
  • 4 eggs, lightly beaten
  • 1/2 lb sliced fresh mushrooms
  • 1 package (12 oz) broccoli coleslaw mix
  • 2 garlic cloves, minced
  • 2 tsp minced fresh gingerroot
  • 2 Tbsp each rice vinegar and reduced-sodium soy sauce
  • 2 tsp Sriracha Asian hot chili sauce
  • 1 cup fresh bean sprouts
  • 1/2 cup hoisin sauce
  • 10 flour tortillas (6 inch), warmed
  • 6 green onions, sliced

Yield: 5 Servings

Directions:

1. 1. In a large skillet, heat 1 tsp oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.
   2. In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic, and ginger; cook 1-2 minutes or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce, and chili sauce; add to pan. Stir in sprouts and eggs; heat through.
   3. Spread about 2 tsp hoisin sauce over each tortilla to within 1/4 inch of edges. Layer with 1/2 cup vegetable mixture and about 1 Tbsp green onion. Roll up tightly.