cajun catfish wraps with slaw

for the slaw:
3 1/2 cups red or green cabbage, thinly sliced
1/4 cup light mayonnaise
1 1/2 tablespoons cider vinegar
1/2 teaspoon sugar

for the wraps:
1 tablespoon all-purpose flour
1 tablespoon paprika
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 (6 ounce) farm-raised catfish fillets
1 tablespoon butter or stick margarine
4 (8 inch) fat-free flour tortillas

To prepare the slaw, combine the first 4 ingredients
in a bowl; cover and chill.

To prepare the wraps, combine flour and next 7 ingredients
(flour through red pepper) in a shallow dish. Dredge fillets
in flour mixture. Melt the butter in a large nonstick skillet
over medium-high heat. Add fillets; saute 5 minutes. Turn
fillets over; cook 4 minutes or until fish flakes easily when
tested with a fork.

Heat the tortillas according to package directions. Cut each
catfish fillet lengthwise into 4 pieces. Arrange 4 fillet
pieces on each tortilla; top each serving with about 3/4 cup
slaw, and roll up.