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Moo Shu Chicken Cones

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.
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    32 appetizers


  • 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


  • 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.
TO MAKE AHEAD: Chicken filling can be made a day in advance. Cover and refrigerate. To serve, heat through.
Nutrition 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.

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