Begin by thinly slicing the chicken breast into bite-sized pieces and shredding the vegetables such as cabbage and carrots.

Heat a large skillet or wok over medium-high heat and add a tablespoon of oil. Once shimmering, add the chicken pieces, stirring frequently for about 5-7 minutes or until cooked through.

Add minced garlic into the same skillet and sauté for about 30 seconds until fragrant, then toss in the shredded vegetables and sliced mushrooms.

Return the cooked chicken to the skillet, then pour in the hoisin and soy sauces, stirring well to combine for an additional 2-3 minutes.

Warm the Mandarin pancakes or flour tortillas, then spoon the Moo Shu Chicken filling into the center of each wrap and garnish with sliced green onions.