I cheated and used coleslaw mix in place of shredding the carrots and cabbage. So easy!

2 teaspoons peanut oil, divided
1 tablespoon minced garlic, divided
1 pound small shrimp, peeled and deveined
2 cups thinly sliced mushrooms
1 cup shredded carrot
1/2 cup chopped green onions
6 cups Napa cabbage, shredded
2 tablespoons low-sodium soy sauce
1 tablespoon water
2 teaspoons cornstarch
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
2 tablespoons hoisin sauce
8 (6-inch) flour tortillas

Heat 1 teaspoon oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and shrimp; stir-fry 3 minutes or until shrimp are cooked through. Remove shrimp from pan; keep warm.
Add remaining 1 teaspoon oil to pan. Add remaining 1 1/2 teaspoons garlic and mushrooms; stir-fry 1 minute or until mushrooms are tender. Add carrot and onions; stir-fry 2 minutes. Stir in cabbage; cook 2 minutes or until wilted.
Combine soy sauce, 1 tablespoon water, cornstarch, and Sriracha in a small bowl, stirring with a whisk. Stir soy sauce mixture into cabbage mixture. Remove from heat; stir in shrimp, tossing to coat. Serve with hoisin and tortillas.
Yield 4 servings (serving size: 1 cup shrimp mixture, 1 1/2 teaspoons hoisin sauce, and 2 tortillas)

Nutritional Information
CALORIES 419(21% from fat); FAT 9.8g (sat 2g,mono 3.8g,poly 2.6g); PROTEIN 32.4g; CHOLESTEROL 172mg; CALCIUM 259mg; SODIUM 934mg; FIBER 5g; IRON 5.5mg; CARBOHYDRATE 49.6g
Lia Huber , Cooking Light, MARCH 2007