If desired, partially freeze steak for easier slicing. In a medium bowl combine coleslaw mix, sweet pepper, carrot, and chives. In a small bowl combine vinegar and sesame oil. Pour vinegar mixture over coleslaw mixture; toss to coat. Set aside.
Trim fat from steak. Thinly slice steak across the grain into 1/4-inch-thick strips. Sprinkle steak strips with five-spice powder and salt. Coat an unheated 10-inch nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add steak strips; stir-fry for 3 to 4 minutes or until brown.
To assemble, spread 1 tablespoon of the yogurt down the center of each tortilla. Top with steak strips. Stir coleslaw mixture; spoon over steak. Fold in sides of tortillas. If desired, secure with wooden toothpicks. Makes 4 wraps.