3/4 cup sliced fresh shiitake mushrooms
1 tablespoon canola oil
1-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
3 cups coleslaw mix
2 cups shredded rotisserie chicken
3 green onions, sliced
1/2 cup hoisin sauce
1 tablespoon honey
1-1/2 teaspoons sesame oil
16 flour tortillas (6 inches), warmed
In a large skillet, saute the mushrooms in oil over medium heat until tender. Add ginger and garlic; cook 1 minute longer.
Stir in the coleslaw mix, chicken, green onions, hoisin sauce, honey and sesame oil; heat through.
To serve, cut tortillas in half. Roll up each into a cone shape. Spoon 2 tablespoons filling into each cone. Arrange, seam side down, on a serving platter. Yield: 32 appetizers.