1In small bowl, combine jam, cornstarch, ginger, dry mustard, garlic powder, soy sauce and vinegar; mix well. Set aside. Heat tortillas as directed on package.
2Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add pork; cook and stir 4 to 5 minutes or until no longer pink.
3Add jam mixture and coleslaw blend; cook and stir until sauce is bubbly and thickened. Spoon mixture evenly down center of each warm tortilla; roll up.