Cabbage and Mushroom Fajitas

Ingredients

• 1 tablespoon canola oil
• 4 cups thinly sliced napa cabbage
• 1 cup matchstick carrot
• 6 shiitake mushrooms, stemmed caps thickly sliced
• 3 scallions, sliced
• 2 garlic cloves, minced
• 3 tablespoons hoisin sauce
• 2 low-carb flour tortillas

Directions

1. 1

   Heat the oil in a nonstick wok or large deep skillet over high heat until a drop of water sizzles in it. Add the cabbage and carrots; stir fry until crisp tender, about 3 minutes. Add the mushrooms, scallions and garlic; stir fry until softened, about 4 minutes. Add the hoisin sauce and stir fry until heated through about 30 seconds.

2. 2

   Top each tortilla with half the mixture and if desired 1 teaspoon sour cream. Roll up to enclose the filling.