1) Combine the cinnamon and pepper in a small bowl and press evenly onto the steaks. Heat a large non-stick skillet over medium heat until hot. Place steaks in skillet; cook for 9-12 minutes for medium-rare to medium doneness, turning occasionally.
2) Combine hoisin sauce and honey in large bowl. Carve steaks into thin slices; season with salt, if desired. Add steak slices, coleslaw mix and apple to hoisin mixture; toss to coat.
3) Place equal amounts of beef mixture down centre of each tortilla, leaving 3cm border on right and left sides. Fold bottom edge up over filling. Fold right and left sides to centre, overlapping edges; secure with wooden picks, if necessary.
* Cook's tip: One boneless beef top sirloin steak, cut 2cm thick or two beef shoulder centre steaks, cut 2cm thick (about 450g) may be substituted for tri-tip steaks. Pan-griddle top sirloin steak for 10-13 minutes (shoulder centre steaks 9-12 minutes) for medium-rare to medium doneness, turning once.