In a small bowl, mix the mayonnaise and spicy chili crisp oil until smooth. Set aside in the refrigerator.

In a medium bowl, toss the shredded red cabbage and julienned carrots with the rice vinegar and a pinch of salt. Let it sit to soften slightly while cooking the meat.

In a large mixing bowl, combine the sliced lamb with soy sauce, Shaoxing wine, cumin powder, ground Sichuan peppercorns, chili flakes, minced garlic, and ginger. Mix well to ensure the meat is evenly coated.

Heat a wok or large skillet over high heat with a tablespoon of cooking oil. Once smoking hot, add the lamb mixture.

Stir-fry the lamb vigorously for 3-5 minutes until the meat is browned, cooked through, and slightly crispy on the edges.

Warm the tortillas in a dry pan or microwave for 15 seconds to make them pliable.

To assemble, spread the chili crisp mayo on a tortilla, top with a generous handful of the slaw, add the hot cumin lamb, and garnish with fresh cilantro before rolling tightly.