2 cups packaged shredded cabbage with carrot (coleslaw mix)
1/4 cup red and/or green sweet pepper cut into thin bite-size strips
1/4 cup carrot cut into thin bite-size strips
1/4 cup snipped fresh chives
2 tablespoons rice vinegar
1/2 teaspoon toasted sesame oil
12 ounce packaged beef stir-fry strips
1/2 teaspoon five-spice powder
1/4 cup plain low-fat yogurt or light dairy sour cream
4 8-inch flour tortillas
In a medium bowl combine coleslaw mix, sweet pepper, carrot, and chives. In a small bowl combine vinegar and sesame oil. Pour vinegar mixture over coleslaw mixture; toss to coat. Set aside.
Cut any thick pieces of beef to make thin strips. Sprinkle beef strips with five-spice powder and salt. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add beef strips; cook and stir about 3 minutes or until beef is desired doneness.
To assemble, spread 1 tablespoon of the yogurt down the center of each tortilla. Top with beef. Stir coleslaw mixture; spoon over beef. Fold in sides of tortillas. If desired, secure with wooden toothpicks.
Makes 4 servings.