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1
For the chicken, mix the soy sauce, sherry, and cornstarch in a small bowl.
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2
Add the chicken strips and mix to thoroughly coat the chicken.
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3
Heat the oil in a large skillet over high heat.
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4
Add the chicken and cook, stirring almost constantly, until it turns white, about 3 1/2 minutes.
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5
Transfer to a plate.
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6
For the vegetables, heat the oil in the same skillet over high heat.
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7
Add the mushrooms and cook, stirring often, until they give off their juices and begin to brown, about 3 minutes.
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8
Stir in the scallions and garlic, and cook until the garlic is fragrant, about 30 seconds.
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9
Stir in the coleslaw mix, broth, and soy sauce.
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10
Add the chicken.
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11
Cook, stirring often, until the coleslaw is wilted and heated through, about 3 minutes.
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12
Stir in the hoisin sauce.
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13
For each wrap, place one-fourth of the chicken mixture on a tortilla and roll up.
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14
Serve hot.
