1. In a large skillet, heat tortillas one at a time over medium-high heat until softened (about 30 sec. per side); wrap in a clean, slightly moist dish towel to keep them warm and soft.
2. Brush tilapia fillets with 2 tbsp. oil; rub with chili powder and season with salt.
3. Heat remaining oil and garlic in the skillet over medium-high heat; cook fish for 5 min. on one side.
4. Flip fish. Add wine to the skillet; continue cooking until tilapia is opaque (3-5 min., depending on thickness of fillets).
5. Place 1 piece of tilapia in the center of each warm tortilla; top with cabbage and salsa.
6. Fold in half; serve immediately.

Nutrition Note:

• This dish contains nearly 75% of your daily vitamin D needs. It’s rich in B vitamins, potassium, magnesium and vitamin K and contains antioxidants, beta-carotene, vitamin C and E.