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Mushu Chicken Wraps
with carrots / shiitakes / cabbage

Active: 30 minTotal: 30 min

Mushu Chicken Wraps are a classic Chinese take-out item that are easy and fast to make at home. We last featured this recipe in 2018, and it got great reviews for being quick and using few dishes to cook. Tortillas make a great stand-in for the authentic 'mushu' wrappers.



Mushu Chicken Wraps:
  • Soy sauce, low-sodium - 2 Tbsp
  • Mirin - 1 Tbsp (sub rice vinegar)
  • Brown sugar - 2 tsp
  • Water - 1/2 cup
  • Cornstarch - 1 Tbsp
  • Carrots - 8 oz, finely diced
  • Mushrooms, shiitakes - 8 oz, sliced (look for pre-sliced)
  • Green onions - 2 stalks, chopped, green and white parts separate
  • Garlic - 3 cloves, chopped
  • Chicken breasts, boneless and skinless - 1 lb, thinly sliced
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 10 oz (sub thinly sliced cabbage)
  • Tortillas, flour and taco-sized - 8
  • Hoisin sauce - for serving (sub Sriracha)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make stir-fry sauce - Mix together soy sauce, mirin, brown sugar, water, and cornstarch. (Can be done up to 5 days ahead)
  2. Carrots - Dice carrots. (Can be done up to 5 days ahead)
  3. Mushrooms / Green onions / Garlic - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  4. Chicken - Slice into thin strips. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)


  1. Heat a wok over medium-high heat. Add oil and then carrots and mushrooms. Saute until tender, ~3 minutes.
  2. Add in white parts of green onions, garlic, and coleslaw mix with a pinch of salt. Saute for 2 minutes to get coleslaw started cooking.
  3. Push all the vegetables to the side, forming a hole in the middle (like a donut). Place chicken in the donut hole. Give your sauce a stir, and then pour it over the chicken.
  4. Once sauce starts to bubble and darken, toss to mix. Continue to stir-fry until chicken is cooked through (since the chicken has been sliced into thin strips, this shouldn't take more than another 4 to 5 minutes).
  5. Warm tortillas according to package directions.
  6. Let everyone assemble their own mushu wraps using hoisin (or Sriracha), filling, and green parts of green onion. Enjoy!

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This meal has 35 reviews

This was good. A good pack lunch. Didn't finish all of it. Cook the cabbage less next time or add cashews or broccoli or something - needed a crunch. Was too mushy.

By: Esther
Posted: Jan 15, 2020
Diet: Original

I still haven't figured out when to add the sliced cabbage- it becomes too soft for us if it goes in before the chicken, but adding it after the sauce created a lot of extra water. Might try cooking it in a separate skillet. The flavors are terrific and it is an easy, fast meal.

By: Jennifer
Posted: Jan 15, 2020
Diet: Gluten-free

We made the paleo version but had run out of carrots so we just chopped up and substituted some leftover broccoli florets. I also squeezed some lime on top which I thought brought it over the top. It was delicious and we cannot wait for leftovers tomorrow.

By: Sara
Posted: Jan 14, 2020
Diet: Paleo

We loved this. It was a fresh take on my usual stir fry. I used fresh arugula in place of coleslaw and I really liked the lightness it added. I also substituted the brown sugar for honey and the mirin for rice vinegar and both of those substitutions worked well.

By: Katherine
Posted: Jan 11, 2020
Diet: Original

I wish I would have made it w/gf tortillas instead of rice.

By: Mindy
Posted: Jan 10, 2020
Diet: Gluten-free

Really good. I made the recipe for 8 so it took much longer for the chicken to cook even in my large wok. Next time I will cook the chicken part of the way, remove from pan and then add back in. The flavors were awesome but the coleslaw mix turned to mush by the time the chicken was cooked thru.

By: Julie
Posted: Jan 10, 2020
Diet: Original