Chicken ‘Moo Shu-quitos’
Serves 4
 

• 1 pound button mushrooms, sliced
• 1 large yellow onion, sliced
• 1 1/2 pounds dark chicken meat, skinless, boneless, cut into 1/2-inch strips
• 1/2 pound grated white cheddar
• 1 package Moo Shu wrappers
• Kosher salt and freshly cracked black pepper
• Grapeseed or canola oil for cooking
• 1 cup Ginger-Kiwi-Jicama Salsa

In a medium sauté pan coated lightly with oil over medium-high heat, add mushrooms and onions and season. Cook for 10-12 minutes until slightly browned and most of the moisture has evaporated. Transfer to a chilled sheet tray to cool to room temperature. Meanwhile, prepare a fryer or medium stock pot filled 1/3 way with canola oil heated to 350 degrees. Mix cooled mushroom mixture with chicken and cheese. Lay out moo shu wrappers, spoon chicken mixture down middle of wrapper and roll up very tightly (both ends will be open). Fry moo shu-quitos until GB&D (golden brown and delicious), about 3-5 minutes. Serve sliced on the bias topped with Ginger-Kiwi-Jicama Salsa.