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Mu Shu Kai Krapow
Saved for later (1)

Total Time: 1 - 2 hours

Active Time:

Makes: 4 servings

I’ll eat anything in a wrap. One day, I had some leftover thai and a sh**load of raw flour tortillas in my fridge. It was so good, I decided to throw it into the dinner rotation. Warning: this recipe can be rip-your-face-off spicy. Adjust chilies to taste.


  1. 1In a small saucepan, simmer hoisin, sriracha and rice wine for a couple minutes until alcohol burns off. Set aside.
  2. 2In a small bowl, combine fish sauce, soy sauce and palm sugar.
  3. 3Heat wok on high until a bead of water vaporizes in 1 – 2 seconds. Add 3 Tbs oil and when it shimmers, add thinly sliced shallot. Fry until golden. Keep a close eye as these can burn easily!
  4. 4Remove wok from heat and using a skimmer, remove shallots to a plate covered with paper towels.
  5. 5Return wok to heat and add chopped shallots and garlic and stir fry for a few seconds until fragrant.
  6. 6Add sliced cabbage and onions. Sprinkle with a little salt. Add in chilies and stir fry for 30 seconds.
  7. 7Add chopped chicken and stir fry until outside is just a little pink and then add fish sauce mixture.
  8. 8Continue to stir fry until chicken is no longer pink. Remove from heat.
  9. 9Mix in basil, sprinkle with white pepper and squeeze lime over mixture.
  10. 10Heat mu shu pancakes or tortillas in a fry pan over medium low heat.
  11. 11To assemble:
    On a pancake or tortilla, spread 2 – 3 tablespoons of chicken mixture and top with fresh bean sprouts, cilantro and a couple of jalapeno slices.
  12. 12Drizzle sauce over vegetables and top with crispy shallots. Wrap up and enjoy!

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