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