Ingredients:

• 6 7-8" whole wheat flour tortillas.
• 2 green onions
• 1 1/2 cups of sliced mushrooms (your choice of type of mushroom)
• 1 tablespoon peanut or vegetable oil
• 1 small red or yellow bell pepper, sliced matchstick thin
• 2 cloves garlic, minced
• 1 teaspoon crystallized ginger, minced
• 1 teaspoon Chinese five spice
• 3 cups pre-shredded cabbage or coleslaw mix (cabbage/carrots)
• 1 cup bean sprouts - fresh, not canned, if you can find them
• 2 tablespoons soy sauce, low sodium
• Chinese hot mustard - prepared
  

Directions:

1. Warm tortillas in oven or microwave, keep warm until ready to fill them
2. Heat oil in a large skillet or wok over medium high heat
3. Add bell pepper, mushrooms, ginger and garlic - stir-fry 2 minutes
4. Add cabbage and Chinese five spice and stir-fry another 2 minutes
5. Add bean sprouts, green onions and soy sauce and stir-fry 1 more minute until vegetables are slightly tender but still crisp
6. Spoon about 1/3 cup of the vegetable mixture into tortilla, fold in the sides and roll tightly
7. Serve with the Chinese hot mustard for dipping and Jicama Rice on the side
   

Serves: 3

Nutritional Information: (per serving)

Calories 361
Protein 12g
Carbs 62g
Fat 9g
Sat Fat 1g
Trans Fat 0g
Fiber 9g
Sodium 1046mg
Sugar 9g