Serves 4

Adapted from Gimme Some Oven

For Marinade:

• ½ cup hoisin sauce, plus more for garnish

• ¼ cup rice vinegar

• 2 tablespoons oyster sauce

• 2 tablespoons soy sauce

• 1 teaspoon sesame seed oil

• 6-8 cloves garlic, minced

• Pepper, to taste

For Wraps:

• 1 pound boneless, skinless chicken thighs, cut into strips

• 3 tablespoons vegetable oil

• 2 large eggs, beaten

• 1x 14 ounce bag coleslaw mix (about ½ head of cabbage; both green and red cabbage are fine)

• 8 ounces shiitake mushrooms, stemmed and thinly sliced

• 4 green onions, thinly sliced

For Serving:

• Green onions, thinly sliced

• Extra hoisin sauce

• Tortillas

• Sesame seeds

For Marinade:

1. In a medium mixing bowl, combine all of the ingredients for the marinade and whisk them together until well blended. Once blended, separate the marinade into two equal parts: one for the chicken, to marinade in, and one to cook the veggies in later.

For Wraps:

1. In a medium mixing bowl, combine the chicken strips and one half of the marinade you set aside. Stir the chicken so all the pieces are covered, and the majority of the strips are submerged in the marinade. Set aside and let it rest for at least 5 minutes.

2. As the chicken marinates, heat a large pan over medium heat. As it heats up, add 1-2 teaspoons of vegetable oil. Once hot, add in the 2 whisked eggs. Let them cover the entire bottom of the pan and cook them as you would an omelet. This means, don’t disturb them as they cook and don’t break up the cooked egg. Once the omelet is done, remove from the pan and set on a cutting board. Cut the omelet in into thin strips. Set aside.

3. Add 1 tablespoon of vegetable oil to the pan, and turn up the heat to medium-high. Drain the marinade and add the chicken to the pan. Cook until the chicken is fully cooked through, about 5 minutes. Once the chicken is done, transfer to a separate bowl and set aside.

4. Add another tablespoon of vegetable oil to the pan. Once the oil has heated up, add the coleslaw mix, mushrooms, and half the green onions. Sauté until the cabbage starts to soften and wilt, about 4-5 minutes.

5. Pour in remaining marinade and give everything a few good stirs to combine everything. Let everything simmer for 2 minutes. Add in the chicken and omelet strips and mix together until the sauce has coated everything. Remove from heat.

6. To serve, warm the tortillas up. Add a portion of the meat and veggie mixture to each tortilla. Garnish with green onions, sesame seeds, and additional hoisin sauce.

7. Enjoy!