Instructions: Spray nonstick wok or large skillet with cooking spray; heat over medium-high heat. Stir-fry chicken 2 minutes. Add ginger, garlic and pepper flakes; stir-fry 2 minutes. Add teriyaki sauce; mix well. (If sauce is too thick, add up to 2 tablespoons water to thin it.)

Add cole slaw mix and green onions; stir-fry 4 minutes or until chicken is no longer pink and cabbage is crisp-tender.

Spread each tortilla with 2 teaspoons fruit spread; spoon chicken mixture down center of tortillas. Roll up to form wrap.

This recipe yields 4 servings.

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