1/2 pound boneless skinless chicken breasts, cut into strips
2 teaspoons olive oil
3 cups (6 ounces) coleslaw mix
4 flour tortillas (8 inches), warmed
In a bowl, combine cornstarch and soy sauce until smooth. Stir in jam, vinegar, ginger, garlic powder and mustard. Mix well; set aside. In a skillet, cook chicken in oil until no longer pink. Add jam mixture and coleslaw mix, cook until coleslaw is crisp-tender. Spoon into tortilla; roll up.