1. In 10 inch skillet, melt butter until sizzling; stir in coleslaw
mix, mushrooms, onion, garlic, salt and red pepper flakes. Cook over
medium-high heat, stirring occasionally, until vegetables are crisply
tender (3 to 4 minutes). Remove from heat. Stir in cheese and rice.
2. Place about 1 cup filling in center of each warm tortilla. Fold
two opposite edges of tortilla toward center over filling. Roll up
open end of tortilla toward opposite edge. Place, seam-side down, on
microwave-safe plate.
3. Microwave two sandwiches on high, turning or rearranging after
half the time, until heated through (1 to 2 minutes). Repeat with
remaining sandwiches. TIP: 4 ounces (1 cup) coarsely chopped roast
beef or corned beef can be added. Divide among 5 tortillas. Makes 4
sandwiches. Each sandwich: 560 cal; 31g fat). Typed by Lynn Thomas
dcqp82a. Source: Taste of Summer by Land 'O Lakes.
