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.