Hoisin Mushroom & Cabbage Wraps

454 g pork mince
1 yellow onion, finely chopped
2 cups sliced mushrooms
½ tsp SIDS CRAZY SALT
3 garlic cloves, minced
2 cm piece of ginger, peeled & finely grated
1 small head of cabbage, very thinly sliced
2 tbsp rice vinegar
2 tbsp soy sauce
¼ cup hoisin sauce, plus more for serving
4 spring onions, thinly sliced
6-8 small flour tortilla shells
thin sliced spring onion & sesame seeds, for garnish

Heat pork in a large frypan over medium-high heat, stirring and breaking up with a wooden spoon for about 5 minutes until pork is starting to brown. Add onion, mushrooms and SIDS CRAZY SALT then cook for about 5 more minutes until onion has softened and mushrooms begin to brown. Add garlic and ginger and cook, stirring occasionally for 2-3 minutes until fragrant. Add ¾ of the cabbage (reserving the remainder for serving) as well as the rice vinegar and soy sauce. Cook for about 5 minutes until cabbage just begins to wilt.
Add hoisin sauce and toss to combine. Cook for 1-2 minute until sauce is heated through.
Add spring onions and toss to combine.
Serve with remaining cabbage, more sliced spring onion, sesame seeds and heated wraps.