Step 1

In a large bowl combine the napa cabbage, purple cabbage, yellow and red bell pepper and cucumber.

Step 2

In a medium skillet, saute the mushrooms in the oil until golden brown. Once golden, remove and add to the cabbage mixture along with the shredded chicken breasts.

Step 3

Combine the ingredients for the Ginger Scallion sauce in a bowl. Put half of the sauce aside to use for dipping, and combine the remaining half with the cabbage mixture and toss to combine.

Step 4

Arrange the 4 large spinach tortilla wraps on a clean surface. Spoon equal amounts of the cabbage chicken mixture in the middle of each wrap and wrap (like chipotle) to seal. Cut in half and serve immediately.