Roll the tortilla around the filling. Sauce should be thick but pourable. If it is too thick, add water, a teaspoon at a time until desired consistency is reached. Remove pits from the plums, then puree plums in a blender or food processor, along with their liquid and the remaining ingredients. Heat in a saucepan, stirring constantly, until thickened.
Portabello mushrooms are delicious, and have a texture that seems to really satisfy meat-eaters.
In this recipe, they are pan-grilled, then wrapped with crispy Napa Cabbage, smoky roasted peppers and a sweet and sour plum sauce. Clean the mushrooms and trim off the stems. Mix the sesame oil, wine, soy sauce, vinegar and minced garlic in a large skillet. Heat until the mixture bubbles, then place the mushrooms into the pan, tops down. Reduce to medium heat, cover and cook 3 minutes.