Directions

• Preheat oven to 425F.
• Heat olive oil in skillet, add onions, celery, and a pinch of salt. Cook until softened slightly, about 3-4 minutes.
• Add the garlic and ginger and cook until fragrant, about 1 minute.
• Chop the rotisserie chicken into small chunks and add to the skillet.
• Stir in the bag of coleslaw mix and cook until slightly wilted, about 4-5 minutes.
• Turn off the heat and stir in tamari and apple cider vinegar.
• Season to taste with salt and pepper.
• Scoop about 1/4 cup of mixture into each tortilla and roll to close. Place seam-side down in a 9×13 inch pan so they are tightly packed (this will help keep them closed as they cook).
• Brush the tops with olive oil and bake until lightly browned, about 15 minutes.
• Serve with sweet chili sauce for dipping.