Moo Shu Wraps
Prep time
Cook time
Total time
This recipe is adapted from EAT Magazine. I added a bit more seasoning, and made a few other changes, but kept the simplicity of this wrap recipe intact.
Serves: 4 servings
  • 4 10-inch whole-wheat tortillas (or gluten-free wraps, if desired)
  • 1 teaspoon toasted sesame oil
  • 1 pound lean boneless pork, cut into strips (can sub extra-firm tofu for vegan)
  • 2 cups loose-pack frozen stir-fry vegetables
  • 1 tablespoon soy sauce or gluten-free tamari
  • 4 tablespoons hoisin sauce or plum sauce (I used Lee Kum Kee Hoisin; you can use Wok Mei for gluten-free)
  1. Preheat your oven to 350ºF.
  2. Wrap the tortillas tightly in foil and warm them in your preheated oven for 10 minutes. Or wrap the tortillas in microwave-safe paper towels and microwave them on high for 15 to 30 seconds or until the tortillas are softened.
  3. Heat the sesame oil in a large skillet heat over medium-high heat.
  4. Add the pork strips and stir-fry for 2 to 3 minutes, or until cooked through.
  5. Add the stir-fry vegetables and the soy sauce or tamari and stir-fry for 3 to 4 minutes, or until the vegetables are crisp-tender.
  6. Spread each tortilla with 1 tablespoon of the hoisin or plum sauce. Place a quarter of the meat mixture just below the center of each tortilla.
  7. Fold the bottom edge of each tortilla up and over the filling. Fold in the sides until they meet and roll up over the filling. Cut the wraps in half, if desired.
Recipe by Go Dairy Free at