In a large skillet, cook stir-fry vegetables in hot oil over medium-high heat for 4 to 5 minutes or until nearly tender. Drain any excess liquid from the pan. Add shredded pork, hoisin sauce, ginger, and garlic powder. Cook and stir until heated through.
Arrange about ½ cup of the meat and vegetable mixture along center of each tortilla. Top with shredded cabbage. Fold bottom edges of tortillas up and over the filling. Fold opposite sides in, just until they meet. Roll up from bottom. If desired, secure with wooden toothpicks.
Tip: To warm tortillas, wrap in foil and heat in a 350°F oven for 10 minutes.