Ingredients

• 1/4 cup peanut or vegetable oil
• 2 large eggs, lightly beaten
• 2 teaspoons finely grated peeled fresh ginger
• 1 garlic clove, finely chopped
• 1/4 teaspoon dried hot red pepper flakes
• 1 (16-oz) bag coleslaw mix
• 1/4 cup water
• 2 tablespoons soy sauce
• 1 teaspoon Asian sesame oil
• 3 tablespoons hoisin sauce
• 1 bunch scallions, coarsely chopped
• 8 (6-inch) flour tortillas (not low-fat)
• 2 1/2 to 3 cups coarsely shredded cooked chicken, without skin (from a 2-lb rotisserie chicken)
• Accompaniments: hoisin sauce; chopped scallions

Instructions

1. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook eggs, stirring, until just cooked through. Transfer scrambled eggs to a plate. Add remaining 3 tablespoons oil to skillet and heat until hot but not smoking, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.
2. Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and eggs and cook, stirring, 2 minutes. Remove from heat. Immediately put tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are hot, about 1 minute.
3. To assemble, spread hoisin on each tortilla and top with mu shu mixture, chicken, and scallions, then roll up.