I was in a hurry tonight to leave for a meeting, so I took generous servings of my favorite cabbage salad and some sticks of tofu and rolled it up in a few flour tortillas which I had heated over the gas stove flame.
(I like to char them a little on one side.) Here's my cabbage salad recipe:

Shred finely and place in a large bowl:

• 1 large head green cabbage
• 1 large carrot
• 1/2 large onion
• 1-2 jalapenos, finely diced (optional)

Mix:

• 2 Tbs. toasted sesame oil
• 2 Tbs. rice wine vinegar (or apple cider vinegar)
• 2 Tbs. Shoyu
• 2 Tbs. fresh lime juice
• 1 inch fresh ginger root, grated
• 3-4 large garlic cloves, minced or grated
• Lots of cayenne (to taste)

Pour over vegetables, and toss, toss, toss until well combined or your arms are tired, whichever comes first.
If you can wait, refrigerate in a covered container for a few hours for flavors to blend.
Always toss again before serving, because liquids tend to sink to the bottom.
This will keep for days and days.