1 cup pre-shredded cabbage or coleslaw mix
1/2 cup finely chopped cooked ham
1/4 cup finely chopped water chestnuts
1/4 cup thinly sliced green onions
3 tablespoons plum sauce, divided
1 teaspoon dark sesame oil
3 (6-inch) flour tortillas
Recipe
Combine cabbage, ham, water chestnuts, onions, 2 tablespoons plum sauce and sesame oil in medium bowl. Mix well. Spread remaining 1 tablespoon plum sauce evenly over tortillas. Spread about 1/2 cup cabbage mixture on each tortilla to within 1/4 inch of edge; roll up. Wrap each tortilla tightly in plastic wrap. Refrigerate at least 1 hour or up to 24 hours before serving. Cut each tortilla diagonally into 4 pieces.