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In a medium bowl, stir together mayonnaise, lemon juice and pepper. Add coleslaw mix, apple slices and green onion. Toss to coat. Cover and chill for about 1 hour.
In a large nonstick skillet, heat oil over medium-high heat. Add tempeh and cook for 3 to 5 minutes or until golden brown, stirring occasionally. Stir in barbecue sauce; remove from heat.
To serve, divide slaw mixture and tempeh mixture among tortillas. Roll up.