Ingredients

1/4

cup purchased stir-fry sauce

2

teaspoons cornstarch

3

cups shredded Chinese (napa) cabbage

2

cups fresh bean sprouts

1

cup coarsely chopped fresh mushrooms

1/3

cup sliced green onions

2

medium carrots, coarsely shredded (about 1 1/2 cups)

1

medium red bell pepper, cut into thin strips

8

teaspoons hoisin sauce

4

(7 or 8-inch) flour tortillas, heated

Preparation

In small bowl, combine stir-fry sauce and cornstarch; mix well. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add cabbage, bean sprouts, mushrooms, onions, carrots and bell pepper; cook and stir 1 minute. Add stir-fry sauce mixture; mix well. Cook and stir 1 to 2 minutes or until thoroughly heated.

Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, top each with 1/4 of the vegetable mixture. Roll up each tortilla. If desired, serve with additional hoisin sauce and chopped green onions.