Fiesta Chicken & Pepper Wraps

By [e-mail]

Ingredients

• 1/3 cup plus 1 tablespoon Kikkoman Stir-Fry Sauce, divided
• 1/2 teaspoon crushed red pepper
• 3/4 pound boneless, skinless chicken breast halves,
• cut into thin strips
• 3 tablespoons vegetable oil, divided
• 1 green bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1 onion, thinly sliced
• 2 large cloves garlic, minced
• 8 (8-inch) flour tortillas, warmed
• Dairy sour cream
• Fresh cilantro leaves

Details

Adapted from kraftrecipes.com

Preparation

Step 1

Combine 1/3 cup stir-fry sauce and crushed red pepper.
Coat chicken with remaining 1 Tbsp. stir-fry sauce.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove.
Heat remaining 2 Tbsp. oil in same pan. Add bell peppers, onion and garlic; stir-fry 4 minutes. Add chicken and stir-fry sauce mixture; cook, stirring, until mixture boils and chicken and vegetables are coated with sauce.
To serve: Spoon desired amount of chicken mixture on each tortilla; top with sour cream and cilantro. Fold and wrap to enclose.