• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and finely dice half the cucumber (all for 4 servings). • In a medium bowl, combine scallion greens, diced cucumber, vinegar, 1⁄2 tsp sugar, and 1⁄4 tsp salt (1 tsp sugar and 1⁄2 tsp salt for 4). Set aside, stirring occasionally.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites; season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 2-3 minutes. • Stir in cabbage, hoisin, chili sauce, and 1⁄4 cup water (1/3 cup for 4 servings). Cook, stirring occasionally, until sauce has thickened and chicken is cooked through, 2-3 minutes more. Taste and season with salt and pepper if desired. Rinse shrimp* under cold water and pat dry with paper towels. Swap in shrimp for chicken.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.

• Divide tortillas between plates; fill with hoisin chicken and as much cucumber relish (draining first) as you like. Garnish with sesame seeds and serve. Shrimp is fully cooked when internal temperature reaches 145°.