In a medium bowl, combine 2 tablespoons water with the marinade ingredients; add the pork, tossing to coat. Cover and marinate in the refrigerator 20 minutes. Remove the pork from the marinade; discard the marinade. Heat a large nonstick skillet prepared with nonstick pan spray over medium-high heat until hot. Add the pork (half at a time) and stir-fry only 1 to 2 minutes, or until the outside surface is no longer pink. Repeat with the remaining pork. In a small bowl, mix the cornstarch with 1/4 cup water, stir to dissolve. Add the coleslaw mix, cornstarch mixture, and green onions to the pork. Cook and stir until the mixture has thickened. To assemble, spread 1 side of each tortilla with 2 teaspoons hoisin sauce. Spoon about 1/2 cup of the pork mixture in the center of each tortilla. Fold the bottom edge up over the filling. Fold the right and left sides to the center, overlapping the edges. (This makes a folded packet with one closed end.)

Nutritional Information Per Serving (1 roll):

Calories: 227, Fat: 6 g, Cholesterol: 35 mg, Sodium: 482 mg, Carbohydrate: 27 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 16 g  Diabetic Exchanges: 2 Starch, 2 Very Lean Meat