In a small bowl pour hot water over dried mushrooms to cover. Let stand for 30 minutes; drain well. Cut mushrooms into thin strips, discarding stems. Set aside.
For sauce, in another bowl stir together soy sauce, cornstarch, and 1/3 cup water. Set aside.
Spray a cold wok or large skillet with nonstick spray coating. Preheat over medium heat. Add eggs. Lift and tilt the wok or skillet to form a thin sheet of egg. Cook, without stirring, until set. Slide egg sheet onto a cutting board. Cut egg into narrow, bite-size strips. Set aside.
Preheat the same wok or skillet over high heat. Add oil. Stir-fry garlic for 30 seconds. Add chicken and stir-fry for 2 to 3 minutes or until no longer pink. Push from center of wok.
Stir sauce and pour into center of wok. Cook and stir until bubbly. Stir in bok choy, bamboo shoots, green onions, mushrooms, and egg strips. Cover; cook 1 minute or until hot.
Spoon some of the chicken mixture into each tortilla. Roll up tortilla and serve immediately. Makes 4 servings.