Combine the seasoned rice vinegar with the oil, sea salt and freshly cracked black pepper, to taste, in a small bowl; whisk until well combined. Drizzle over the green cabbage, carrots, green onions, and cilantro then toss until evenly coated and well combined. Set aside for flavors to mingle.
Combine the soy sauce, brown sugar, water, oil, sesame oil, garlic, and ginger; whisk until well combined. Heat a large skillet coated with cooking spray over medium heat. Add the mushrooms and kale then top with the soy sauce mixture. Stir to combine and cook, stirring occasionally for 6-7 minutes, or until tender.
Heat the flour tortillas wrapped in paper towels in the microwave for 15 seconds or until pliable. Spoon some mushroom and kale mixture down the center of the tortilla then top with slaw, peppers (if desired), and sriracha (if desired). Serve immediately. Enjoy.