Ingredients
4 teaspoons sesame or canola oil, divided4 large eggs, lightly beaten1/2 pound sliced fresh mushrooms1 package (12 ounces) broccoli coleslaw mix2 garlic cloves, minced2 teaspoons minced fresh gingerroot2 tablespoons rice vinegar2 tablespoons reduced-sodium soy sauce2 teaspoons Sriracha chili sauce1 cup fresh bean sprouts1/2 cup hoisin sauce10 flour tortillas (6 inches), warmed6 green onions, sliced
Preparation
In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.
In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through.
Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.
