Heat oil in a large nonstick skillet over medium-high heat. Add broccoli slaw and mushrooms; cook 3 to 4 minutes or until crisp-tender, stirring occasionally.
Add chicken, broth, and garlic-pepper to skillet; stir. Cover and cook over medium heat 3 minutes or until thoroughly heated. Combine soy sauce and cornstarch, stirring until smooth. Add to skillet; cook, stirring constantly, 1 minute or until slightly thickened. Spoon one-fourth chicken mixture down center of each tortilla. Roll up tortillas; serve immediately.