Ingredients for 4 servings:
1. 2 tablespoons peanut oil, divided
2. 1 tablespoon garlic, minced, divided
3. 1 lb small shrimp, peeled and deveined
4. 2 cups mushrooms, thinly sliced
5. 1 cup carrot, shredded
6. 1/2 cup green onion, chopped
7. 6 cups napa cabbage, shredded
8. 2 tablespoons low sodium soy sauce
9. 2 teaspoons cornstarch
10. 1 teaspoon chili-garlic sauce or 1 teaspoon sriracha sauce
11. 2 teaspoons hoisin sauce
12. 4 (12 inch) flour tortillas

Directions:
1. Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through.
2. Remove shrimp from pan and keep warm.
3. Add remaining 1 tablespoon of peanut oil to pan.
4. Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender.
5. Add carrot and onions. Stir fry for 2 minutes.
6. Add cabbage, cook another 2 minutes or until cabbage is wilted.
7. Combine soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce in a small bowl, stirring to dissolve.
8. Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat.
9. Place 1/2 cup of shrimp mixture onto tortilla, drizzle with hoisin sauce. Wrap it up and enjoy.

Enjoy your meal!