Preparation / Directions:
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.