A homemade answer to take-out Chinese food! After cooking, lay out all the ingredients on the table or buffet, and let the family put together their own tortillas. It's fun and delicious. You can make this recipe with leftover chicken or you could just buy a rotisserie chicken from the butcher. Additionally, you could do this with beef, tofu, or just veggies.
¼ cup vegetable oil
2 large eggs, beaten
2 Tbsp ginger, grated
1 clove garlic, chopped
⅛ tsp red pepper flakes
1 (16 oz) bag cole slaw mix (shredded cabbage and carrots)
¼ cup water
2 Tbsp soy sauce
1 Tbsp sesame oil
3 Tbsp hoisin sauce
1 bunch scallions
1 roast chicken, skin and bones removed
6 flour tortillas
Coarsely chop chicken and set aside. Chop scallions and set aside in a separate bowl.
Heat 1 Tbsp oil in skillet and cook the eggs, stirring. Transfer scrambled eggs to a plate and set aside.
Add remaining oil to skillet and cook ginger, garlic, and red pepper flake about a minute.
Add cabbage and carrots and 2 Tbsp water. Cook covered for 5 minutes.
In a small bowl, stir together soy sauce, sesame oil, and hoisin sauce, then add to skillet along with eggs. Cook about two minutes, then pour into serving bowl.
Warm up the tortillas.
To serve, put out bowls of scallions, chopped chicken, cabbage mix, and extra hoisin sauce. Spread hoisin sauce on warm tortilla, then add chicken, cabbage mix, and scallions, and fold and eat.