Past Recipes
Moo Shu Wraps

Moo Shu Wraps with Purple Sweet Potato, Bell Pepper, and Mushrooms

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Chef Liz loves to riff on Chinese takeout classics, like this version of moo shu, or stir-fried veggies wrapped in thin pancakes. Warmed tortillas serve as the wraps here, slicked with hoisin and topped with roasted purple sweet potatoes and stir-fried mushrooms and bell pepper. One pan and one baking sheet make this recipe easy on the kitchen; make it even easier by letting everyone assemble their own wraps at the table.

  • Vegetarian
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 660
  • Protein 22g
  • Total Carb 87g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • scallions
    • 2
    • scallions
  • sesame seeds
    • 1 tablespoon
    • sesame seeds
  • hoisin sauce
    • 2 tablespoons
    • hoisin sauce
  • shredded carrots
    • 1/2 cup
    • shredded carrots
  • purple sweet potato
    • 1
    • purple sweet potato
  • dark soy sauce
    • 2 tablespoons
    • dark soy sauce
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • sherry vinegar
    • 2 tablespoons
    • sherry vinegar
  • garlic
    • 1 clove
    • garlic
  • red bell pepper
    • 1
    • red bell pepper
  • cremini mushrooms
    • 4 ounces
    • cremini mushrooms
  • flour tortillas
    • 6
    • flour tortillas
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • eggs
  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large pan
  • aluminum foil

Cooking Steps

  1. Roast purple sweet potato

    Roast purple sweet potato

    Preheat oven to 450ºF. Rinse purple sweet potato and halve lengthwise; cut lengthwise into ¼-inch slices, then cut lengthwise again into ⅛-inch fries. Line a baking sheet with parchment paper, add sweet potato, and toss with ½ tablespoon canola oil, ½ teaspoon salt, and black pepper. Arrange in a single layer and roast until golden brown and crisp, 15-20 minutes. Remove from oven and toss with half of sesame seeds.

  2. Prepare ingredients

    Prepare ingredients

    While sweet potato roasts, wipe mushrooms clean with a damp paper towel; cut into ¼-inch slices. Rinse remaining produce. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips, then halve crosswise. Trim and discard scallion roots and thinly slice on a diagonal, keeping whites and light greens separate from dark greens. Mince garlic. In a small bowl, whisk 2 eggs.

  3. Cook vegetables

    Cook vegetables

    Heat sesame oil in a large pan over medium-high heat. When oil is shimmering, add garlic and scallion whites and light greens; sauté until softening, 1-2 minutes. Increase heat to high. Add carrots, mushrooms, and bell pepper; cook, stirring frequently, until softened, 3-4 minutes.

  4. Warm tortillas

    Warm tortillas

    While vegetables cook, stack tortillas, wrap in foil, and place in oven (with purple sweet potato) to warm through for 4-6 minutes.

  5. Finish moo shu filling

    Finish moo shu filling

    While tortillas warm, to pan with vegetables, still over high heat, stir in soy sauce and sherry vinegar and cook until liquid is reduced by half, 1-2 minutes. Reduce heat to medium high. Push vegetables to edges of pan. Pour eggs into center and scramble, stirring frequently, until cooked through, 1-2 minutes, then stir into vegetables. Season with ⅛ teaspoon salt and black pepper as desired. Remove pan from heat.

  6. Plate moo shu wraps

    Plate moo shu wraps

    Divide warmed tortillas between serving plates. Spread about 1 teaspoon hoisin sauce over each tortilla, then top evenly with moo shu filling and roasted purple sweet potato (this is a great task for a friend). Garnish with scallion dark greens and remaining sesame seeds. Dig in!

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