1. Remove string from roast, if present. Trim fat. Sprinkle ginger and garlic powder over roast; rub in with fingers. If necessary cut roast to fit into a 3 1/2 or 4-quart slow cooker.

2. Place roast in cooker. Add frozen vegetables and half of the plum sauce. Pour chicken broth over vegetables.

3. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours.

4. Transfer roast to a cutting board. Using 2 forks, gently separate the meat into thin shreds. Place meat in a large bowl. Using a slotted spoon, transfer vegetables to the same bowl; discard cooking juices. Stir the remaing plum sauce into mixture. Arrange some of the meat mixture along the centre of each tortilla. Top with shredded cabbage. Fold bottom edges of tortillas up and over. Fold opposite sides until they meet.

Note: To warm tortillas, wrap them in paper towels and heat on high for 15 to 30 seconds, or until tortillas are softened. (Or wrap tortillas in foil. Heat in a 350 F. oven for 10 to 15 minutes.)

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.