In a large sauté pan over medium heat, add the vegetable oil until shimmering.

Add the sliced chicken strips and cook for about 3 minutes. Flip them over and cook for an additional 3 minutes until they’re golden and fully cooked. Remove the chicken from the pan and set it aside.

Pour the lightly beaten eggs into the same pan. Cook until softly set, stirring gently, then remove the cooked eggs and set them aside as well.

Toss in the sliced mushrooms, shredded cabbage, shredded carrots, minced garlic, and grated ginger. Sauté this mixture for 5 to 7 minutes until the cabbage wilts and the veggies become tender.

Return the cooked chicken and eggs to the pan. Stir gently to mix all the ingredients evenly.

In a separate bowl, whisk together the soy sauce, hoisin sauce, water, rice vinegar, sesame oil, brown sugar, cornstarch, and salt until smooth.

Pour the sauce over the chicken and vegetable mixture. Stir constantly until the sauce thickens and coats the filling.

Spoon the warm filling into flour tortillas or mandarin pancakes. Garnish each wrap with sliced green onions and chopped cilantro.