Mushu Chicken Wraps
with carrots / shiitakes / cabbage
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 2019, 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.
- Ginger, fresh - 1 tsp, grated
- 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)
Ginger - Prep as directed. (Can be done up to 5 days ahead)
Make stir-fry sauce - Mix together ginger, soy sauce, mirin, brown sugar, water, and cornstarch. (Can be done up to 5 days ahead)
Carrots - Dice carrots. (Can be done up to 5 days ahead)
Mushrooms / Green onions / Garlic - Prep as directed. Store separately. (Can be done up to 3 days ahead)
Chicken - Slice into thin strips. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
Heat a wok over medium-high heat. Add oil and then carrots and mushrooms. Saute until tender, ~3 minutes.
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.
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.
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).
Warm tortillas according to package directions.
Let everyone assemble their own mushu wraps using hoisin (or Sriracha), filling, and green parts of green onion. Enjoy!
Really good. Easy enough for a weeknight. Doubled the sauce, which was a good call. The tortillas were a little weird. Tried it, but after the first one, everyone just ate it without them. Husband added some hot sauce.0 Helpful
I wouldn't use tortillas again - I'd try to find a thinner wrapper at an Asian grocery store, or serve over rice. I'd also like to seek out plum sauce - it's thicker than hoisin and adds a sweet element I missed in this version.0 Helpful
Tasty! Did have trouble getting it all to fit in the pan so use the biggest pan you've got or do the veggies in shifts. Will go into rotation as a yummy, healthy dinner.0 Helpful
Doubled Sauce and served over rice0 Helpful
Used pre-shredded carrots, added avocado and these were easy and pretty good.0 Helpful
The main was great! Great flavor and super quick and easy. We did not like it with the tortillas though (corn or flour). Was much better lettuce wrapped or over rice.0 Helpful