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
Combine first 5 ingredients (broth through cornstarch) in a bowl; set aside. Heat oil in a nonstick skillet over medium-high heat. Add pork, chile paste, and minced garlic; sauté 2 minutes or until pork is lightly browned. Add coleslaw, bell pepper, and onion; sauté 2 minutes or until tender. Stir in broth mixture; cook 1 minute or until slightly thick. Warm tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.
Yield: serves 8 (serving size: 1 wrap)