Mu Shu Chicken Wraps

Keep on celebrating Earth Day's message with a poem 

Earth, What Will You Give Me?
by Beverly Mc Loughland

Earth, what will you give me

In summer
In summer,
Earth, what will you give me
In summer
Serene?

I’ll give you my fields
Made of lilies,
Of lilies,
I’ll give you my fields
Made of lilies
And green.

And what will you give me
In autumn

In autumn
And what will you give me
In autumn
So bold?

I’ll give you my leaves
Made of maple,
Of maple,
I’ll give you my leaves
Made of maple
And gold.

And what will you give me
In winter,
In winter,
What will you give me
In winter
So light?

I’ll give you my stars
Made of crystal,
Of crystal,
I’ll give you my stars
Made of crystal
And white.

And what will you give me
In springtime,
In springtime,
And what will you give me
In springtime
So new?

I’ll give you my nests
Made of grasses,
Of grasses,
I’ll give you my nests
Made of grasses
And blue.

Mu Shu Chicken Wraps

Cook's Notes:A restaurant quality meal that is so worth the time it takes to put together. Where to begin...tastes like something you'd order from PF Chang, a great mix of Asian flavors, lots of texture with ground meat, salad slaw and sunflower seeds. Use live butter lettuce for the wrap which cuts down on the carbs. I avoided using romaine leaves due to all  the recent food safety warnings. Ground turkey or pork can be substituted for chicken. Sauce can be made earlier in the day as a time saver.  

Recipe makes 5 servings and was adapted from cuisineathome.com December 2017 

Ingredients:

• 3/4 lb. ground chicken, turkey or pork
• 2 TB. olive oil, divided
• 2 eggs beaten
• 1/4 cup minced green onion
•  3 garlic cloves, minced 
• 1 tsp. grated fresh ginger or 1/2 tsp dried ginger 
• 2 cups from a bag of Asian Chopped Salad Mix
• 3/4 cup minced water chestnuts
• Sunflower seeds found in Asian Chopped Salad Mix  
• Butter lettuce leaves

Sauce Ingredients:

• 1/4 cup hoisin sauce
• 2 TB. low sodium soy sauce
• 1 TB. chili garlic sauce (found in grocery store Asian aisle)
• 1 tsp. cornstarch
• 1 tsp. sesame oil
• 1 TB. honey

Directions:

• Make sauce and set aside.
• Beat eggs with a whisk. Heat non stick pan or wok with 1 TB. olive oil. Scramble eggs just until set, Cut into bite sized pieces and  set aside.
• Wipe pan clean and add 1 TB. olive oil to pan. Heat and saute onions, garlic and ginger just until fragrant.
• Add in ground meat and water chestnuts. Cook on medium heat. Crumble meat as it cooks. When meat is cooked through add in sauce and mix well. Cook on low uncovered 2 minutes. 
• Stir in 2 cups salad mixture and diced egg mixture into meat mixture. Fill lettuce cup with a large scoop of meat mixture.