1. In 5- to 6-quart slow cooker, add pork, ½ cup water, honey, soy sauce and ginger. Cover and cook on low 8 hours or high 4 hours. Transfer to a large bowl; with 2 forks, shred into bite-sized pieces. Add liquid from slow cooker; toss to combine.

2. Preheat oven to 350°. Spray both sides of tortillas with nonstick cooking spray. Stack 4 tortillas, cut into 6 wedges; repeat with remaining tortillas. On 2 rimmed baking pans, spread tortilla wedges in single layer. Bake 18 minutes or until golden brown and crisp, rotating pans and turning wedges after 10 minutes; transfer to wire rack to cool.

3. In small bowl, stir yogurt and sriracha until combined.

4. Line large rimmed baking pan with parchment paper. Spread tortilla chips on prepared pan; top with shredded pork and sprinkle with cheese. Bake 12 minutes or until cheese melts. Sprinkle with coleslaw and scallions; drizzle with yogurt-sriracha mixture.

Make it a meal: Serve with a blend of freekah, edamame and fresh chopped cilantro.

• 13 g Total Fat
• 4 g Saturated Fat
• 83 mg Cholesterol
• 597 mg Sodium
• 31 g Carbohydrates
• 2 g Fiber
• 14 g Sugars
• 9 g Added Sugars
• 36 g Protein