Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the beaten eggs and scramble until just set. Break into small pieces, transfer to a plate, and set aside.

Add the remaining tablespoon of oil to the skillet. Cook the sliced chicken over high heat for 4 to 5 minutes, stirring occasionally, until golden and cooked through.

Add the garlic, ginger, coleslaw mix, mushrooms, and green onions to the skillet. Stir-fry for 2 to 3 minutes until the vegetables are just wilted but still slightly crunchy.

Pour in the hoisin sauce, soy sauce, rice vinegar, and sesame oil. Toss everything together until evenly coated.

Return the scrambled eggs to the skillet and gently fold them into the mixture. Serve immediately in warm flour tortillas with extra hoisin sauce on the side.