Heat a large skillet or wok over medium-high heat and add 1 tablespoon of cooking oil. Once hot, add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

Add the shredded chicken, cabbage, mushrooms, and carrots to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender.

Push the chicken and vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked.

Combine the chicken, vegetables, and scrambled eggs. Add the soy sauce, hoisin sauce, sesame oil, salt, and pepper, stirring everything together until well mixed and heated through.

Warm the tortillas or moo shu pancakes in a separate skillet for about 1 minute on each side until pliable.

Serve the Moo Shu Chicken by placing a generous scoop in the center of each tortilla or pancake, then roll or fold it up to enjoy.