Moo Shu Chicken Cones Recipe

5 1 1
Moo Shu Chicken Cones Recipe
Moo Shu Chicken Cones Recipe photo by Taste of Home
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Moo Shu Chicken Cones Recipe

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5 1 1
Publisher Photo
My Asian-inspired cones make a distinctively different main dish for holiday get-togethers and game-day parties. If you like, substitute pulled pork for the shredded chicken.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 3/4 cup sliced fresh shiitake mushrooms
  • 1 tablespoon canola oil
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons minced garlic
  • 3 cups coleslaw mix
  • 2 cups shredded rotisserie chicken
  • 3 green onions, sliced
  • 1/2 cup hoisin sauce
  • 1 tablespoon honey
  • 1-1/2 teaspoons sesame oil
  • 16 flour tortillas (6 inches), warmed

Directions

In a large skillet, saute the mushrooms in oil over medium heat until tender. Add ginger and garlic; cook 1 minute longer.
Stir in the coleslaw mix, chicken, green onions, hoisin sauce, honey and sesame oil; heat through.
To serve, cut tortillas in half. Roll up each into a cone shape. Spoon 2 tablespoons filling into each cone. Arrange, seam side down, on a serving platter. Yield: 32 appetizers.
TO MAKE AHEAD: Chicken filling can be made a day in advance. Cover and refrigerate. To serve, heat through.
Originally published as Mu Shu Chicken Cones in Taste of Home Christmas Annual Annual 2013, p98

Nutritional Facts

1 filled cone: 92 calories, 3g fat (1g saturated fat), 8mg cholesterol, 174mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch.

  • 3/4 cup sliced fresh shiitake mushrooms
  • 1 tablespoon canola oil
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons minced garlic
  • 3 cups coleslaw mix
  • 2 cups shredded rotisserie chicken
  • 3 green onions, sliced
  • 1/2 cup hoisin sauce
  • 1 tablespoon honey
  • 1-1/2 teaspoons sesame oil
  • 16 flour tortillas (6 inches), warmed
  1. In a large skillet, saute the mushrooms in oil over medium heat until tender. Add ginger and garlic; cook 1 minute longer.
  2. Stir in the coleslaw mix, chicken, green onions, hoisin sauce, honey and sesame oil; heat through.
  3. To serve, cut tortillas in half. Roll up each into a cone shape. Spoon 2 tablespoons filling into each cone. Arrange, seam side down, on a serving platter. Yield: 32 appetizers.
TO MAKE AHEAD: Chicken filling can be made a day in advance. Cover and refrigerate. To serve, heat through.
Originally published as Mu Shu Chicken Cones in Taste of Home Christmas Annual Annual 2013, p98

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MY REVIEW
bonito15 User ID: 6959830 254550
Reviewed Sep. 24, 2016

"These are so delicious and so easy to make and what a great idea to use tortillas in a corn shape - and it made so many a total repeat for my family"

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