In a medium bowl, toss chicken strips with 5-spice powder, salt and pepper.
Heat a large nonstick skillet over medium-high heat. Coat with cooking spray.
Add chicken and cook, stirring occasionally, until chicken is cooked through. Remove chicken from pan and set aside.
Wipe the pan clean, coat with olive oil spray and place over medium heat. Add zucchini and red bell pepper, and cook until just tender.
Spread 1 tablespoon of hoisin sauce on each tortilla.
Heat a large skillet over medium heat. Lay one tortilla (with hoisin sauce) in the skillet, and cover half of the tortilla with 2 tablespoons of mozzarella, then top with a quarter of the chicken, zucchini, bell peppers and another 2 tablespoons of mozzarella.
Fold the tortilla over the filling and cook until golden brown, 3 to 4 minutes per side. Remove from pan and let the tortilla rest for a few minutes. Cut into 3 wedges.
Repeat with remaining tortillas and fillings. Serve.