Kung Pao Chicken Wraps

Ingredients

• Chicken breast (1 pound, diced)
• Tortilla wraps (4 large)
• Green bell pepper (1, sliced)
• Red bell pepper (1, sliced)
• Onion (1 medium, sliced)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, minced)
• Cilantro (1/4 cup, chopped)
• Roasted peanuts (1/2 cup, chopped)
• Sesame oil (1 tablespoon)
• Soy sauce (3 tablespoons)
• Hoisin sauce (2 tablespoons)
• Rice vinegar (1 tablespoon)
• Vegetable oil (1 tablespoon (for cooking))

Instructions

1. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and sesame oil until well combined. Set aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the diced chicken and cook for about 5-7 minutes, stirring frequently, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add minced garlic and ginger. Sauté for about 1 minute until fragrant.
4. Add the sliced green and red bell peppers along with the onion. Cook for 3-4 minutes until the vegetables are slightly softened.
5. Return the cooked chicken to the skillet. Pour the sauce mixture over the chicken and vegetables, stirring well to ensure everything is evenly coated.
6. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
7. Warm the tortilla wraps in a separate skillet or in the microwave for about 15-20 seconds until pliable.
8. To assemble, place a generous scoop of the Kung Pao chicken mixture onto each tortilla wrap.
9. Sprinkle with chopped roasted peanuts and fresh cilantro.
10. Roll up the wraps tightly, slice in half if desired, and serve immediately.