Moo Shu Chicken

The thing I like about this recipe is that it can be prepped the night before.

Makes 4 servings-
4 tablespoons reduced- sodium soy sauce
4 garlic gloves minced
3/4 pound skinless boneless chicken breasts cut into 2" strips
1 teaspoon ground ginger
2 cups shredded napa Cabbage
2 cups shredded bok choy (Chinese cabbage)
1 carrot shredded
1/2 cup canned straw mushrooms, rinsed, drained
1/2 cup canned bamboo shoots, rinsed, drained and thinly sliced
1/4 teaspoon hot chili oil (optional)
8 Whole- Wheat Moo Shu Pancakes ( you can also use flour tortillas)
4 Teaspoons Hoisin sauce

1. Prepare the Marinade. In a gallon-size zip loc bag combine 2 tablespoons of soy sauce and half the garlic; add chicken. Seal the bag; squeezing out the air; turn to coat the chicken. Refrigerate, turning the bag occasionally, 1 hour min. Drain and discard the marinade.

2. In a small bowl, combine the 2 remaining tablespoons of soy sauce, the remaining garlic and the ginger; set aside.

3. Spray a large nonstick skillet with Pam; heat. Saute' chicken until cooked through, 2-3 min. Transfer to a plate. In the skillet, combine the cabbage, bok choy, carrot, mushrooms and bamboo shoots; cook, stirring frequently, until the cabbage and bok choy begin to wilt, 4-5 minutes. Add chicken and the soy sauce mixture and hot chili oil; Toss to combine.

4. To serve, spread the pancakes with the hoisin sauce; top with chicken mixture and roll up.
Just for the filling - points 9 , 503 calories, 3 g fat,88 carbs, 31g protein, 726mg sodium