Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           reduced sodium soy sauce
   4                    garlic cloves -- minced
  10      ounces        skinless boneless chicken breast -- cut into 2" strips
   1      teaspoon      ground ginger or 2 tsp. fresh
   2      cups          shredded napa cabbage
   2      cups          shredded bok choy -- (chinese cabbage)
   1      cup           shredded carrot
     1/2  cup           fresh shiitake or button or straw -- thinly sliced
                        -- mushrooms
     1/2  cup           thinly sliced bamboo shoots
     1/4  teaspoon      hot chili oil
   1      tablespoon    hoisin sauce
   1      teaspoon      hoisin sauce
   2                    fat free tortillas

Preparation:

To prepare marinate, combine 2 tablespoons of the soy sauce and 1/2 of the garlic in a sealable plastic bag, add chicken. Refrigerate 1 hour, turning occasionally. Drain chicken and discard marinade. In a small bowl, combine the remaining 2 tablespoons of soy sauce and garlic with the ginger, set aside. Spray large nonstick skillet with cooking spray; place over medium heat 30 seconds. Add chicken and cook, stirring constantly, until cooked through, 2-4 minutes. Remove to plate and keep warm. Return skillet to medium heat and add cabbage, bok choy, carrot, mushrooms and bamboo shoots; cook, stirring frequently, until cabbage begins to wilt, 4-5 minutes. Add cooked chicken, the reserve soy sauce mixture and the hot chili oil; toss to lightly combine. To serve, place 1/2 teaspoon hoisin sauce on each tortilla; top with 1/2 cup Moo Shoo mixture and roll up.