INGREDIENTS

  • 1 lb boneless chicken breasts , cut in 1-inch pieces
  • 1 1/2 teaspoons cornstarch
  • 3 tablespoons soy sauce , divided
  • 2 tablespoons white wine , divided
  • 2 eggs , beaten
  • 1/2 lb bean sprouts
  • 4 green onions , sliced
  • 8 flour tortillas
  • 5 tablespoons vegetable oil, divided

DIRECTIONS

  1. Combine cornstarch, 1 TBS soy sauce, 1 TBS white wine and pour over chicken.
  2. Toss to coat well and marinate 15-30 minutes.
  3. When marinating time is finished, wrap tortillas in foil and heat in 350F oven.
  4. Meanwhile, Heat a heavy wok or large skillet over high heat, until a drop of water dropped on surface evaporates immediately.
  5. Add 1 1/2 TBS oil, swirling to coat evenly.Add eggs and cook, stirring until just set.Remove eggs and transfer to bowl.
  6. Add 1 1/2 TBS oil again, and add green onions and bean sprouts, and stir fry until done.Add 1 TBS wine.Remove and transfer to bowl with eggs.
  7. Heat 2 TBS oil again, and add chicken with marinade.Stir fry until done.Add 2 TBS soy sauce and wine.Add back the eggs and vegetables to heat through.
  8. Divide mixture into the 8 tortillas and roll up each one.
  9. Top with a spoon of hoisin sauce, if desired.