Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, ginger and garlic and cook, stirring, until soft, about 3 minutes. Add the chicken
and cook, stirring and breaking up with the back of a wooden spoon, until crumbly and browned, about 5 minutes.
Add the mushrooms and stir until nice and soft, about 4 minutes. Stir in the hoisin sauce, soy sauce
and vinegar and bring to a simmer
. Cook until the liquid reduces and the skillet is almost dry, stir in the cabbage and carrot, tossing until the cabbage
wilts down just a little. Remove from the heat and sprinkle in the scallions
Serve the mixture spooned into lettuce leaves
and wrapped like a taco