Mu Shu Pork Wraps

• 1/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon grated, peeled fresh ginger
• 1 tablespoon hoisin sauce
• 1 teaspoon cornstarch
• 1 teaspoon vegetable oil
• 1/2 pound pork tenderloin, trimmed, halved lengthwise, and thinly sliced (1/2 inch)
• 1 teaspoon chile paste with garlic
• 2 garlic cloves, minced
• 4 cups packaged coleslaw mix
• 1 cup red bell pepper, cut into 1/4-inch strips
• 1 cup vertically sliced onion
• 8 (7-inch) flour tortillas

1. Combine first 5 ingredients (broth through cornstarch) in a bowl; set aside.
2. Heat oil in a nonstick skillet over medium-high heat. Add pork, chile paste, and minced garlic; saute 2 minutes or until pork is lightly browned. Add coleslaw, bell pepper, and onion; saute 2 minutes or until tender. Stir in broth mixture; cook 1 minute or until slightly thick.
3. Warm tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

chicken broth, soy sauce, ginger, hoisin sauce, cornstarch, vegetable oil, pork tenderloin, chile paste, garlic, packaged coleslaw, red bell pepper, onion, flour tortillas

Taken from www.myrecipes.com/recipe/mu-shu-pork-wraps (may not work)