Asian Veggie Wraps

[Guest guest]

Asian Veggie Wraps

 

1/4 cup stir-fry sauce

2 teaspoons cornstarch

3 cups shredded napa cabbage

2 cups bean sprouts

1 cup coarsely chopped mushrooms

1/3 cup sliced green onions

2 medium carrots -- coarsely shredded

1 medium red bell pepper -- cut into thin strips

8 teaspoons hoisin sauce

4 flour tortillas -- heated

 

In a small bowl, combine the stir fry sauce and cornstarch; mix well.

Spray a 12 " nonstick skillet with nonstick cooking spray. Heat over

medium high heat until hot. Add the cabbage, sprouts, mushrooms, onions,

carrots and bell pepper; cook and stir for 1 minute. Add the stir fry

sauce mixture; mix well. Cook and stir 1-2 minutes or until thoroughly

heated.

 

Spread 2 tsp hoisin sauce on each tortilla. Using a slotted spoon, top

each with 1/4 of the veggie mixture. Roll up each tortilla. If desired,

serve with additional hoisin sauce and chopped green onions.