Cut chops into thin strips. Mix barbecue sauce and 1 Tbsp. ginger until blended.
Heat dressing in large skillet on medium-high heat. Add meat, in batches; cook and stir 2 min. or until no longer pink. Remove from skillet; cover to keep warm.
Add onions to skillet; cook and stir 3 min. Stir in cabbage, mushrooms, bean sprouts, peppers and remaining ginger; cook 5 min., stirring frequently.
Return meat to skillet; cook and stir 3 min. or until done. Remove from heat. Stir in 1/4 cup barbecue sauce mixture and nuts.
Spread remaining barbecue sauce mixture onto tortillas. Top with meat mixture; roll up.
How to Warm the Tortillas
Heat oven to 325ºF. Wrap tortillas in foil. Bake 8 to 10 min. or just until warmed.
Substitute crêpes for the tortillas.
The cabbage and red peppers team up to provide a good source of vitamin C in this favorite restaurant dish that you can easily make at home.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates less than 1g
Dietary Fiber 0g
Sugars less than 1g
Protein less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.